Time for a quick and easy recipe. I talk a lot about the importance of including nutrient-dense organ meats in one's diets, but the bottom line for many is quite simple: they just don't like the flavor -- enter liver pâté. Personally, I really like liver, but I'd actually never made pâté before and I was curious to try. So I came up with this recipe yesterday after picking up some organic chicken livers. It's basically my standard liver and onions recipe, but then I put it in the food processor. Chicken livers are mild compared to beef, and the other ingredients cut some of that livery flavor as well, so this can be a good place to start for anyone who is new to eating offal.
Yield: 4 servings
1/2 lb chicken livers
1/2 medium onion
1 lemon (half for juice and half for garnish)
2 tbs preferred fat (ghee/butter/lard/tallow/etc)
1 tbs dried oregano
fresh oregano (optional for garnish)
salt to taste
Bring a pot of water to a boil (I salted the water though it may not make a difference).
Slice onions and add to boiling water.
Once onion are about halfway cooked, add the livers.
Cook for 3-5 minutes, until the livers are cooked through but not too firm (overcooked livers are not tasty).
Strain the liver and onions and move them to a food processor.
While the liver and onions are still warm, add fat, oregano, juice from half the lemon, and salt.
Process until smooth (mine still had some little chunks of onion which I really enjoyed).
You just made pâté.
Garnish with lemon wedges and oregano.
I served mine on little sweet potato discs, which I made by parboiling thick slices of sweet potato until fork tender, then roasting at 425 for ~8-10 minutes, or until desired level of crispiness. Enjoy!