We’ve all heard we should eat more offal, but most of us cringe just by the thought. Ew, brains, kidneys, livers and other tasty bits and pieces. But we just don’t, because it doesn’t look good, we just don’t have time to prepare those things and there’s just no way the kids will eat it, so we rather just stick to sausages and burgers. Right? Well, I grew up with my mum’s home made pâté and loved it – still love it, but she’s so far away it’s a little impractical for me to pick up some fresh pâté every weekend. Therefore I decided to make it myself this week. I’ve been thinking about doing it for ages, but never taken the step and a few weeks ago I found a chicken liver pâté recipe on Kamilla’s blog and decided I’d try that first, because chicken sounds a pretty innocent, then afterwards I can take the next step and use my mum’s old recipe with pork or veal liver. And killer. That’s what google translate tells me it’s called (unless it comes from a whale, then it’s called blubber. I’m confused!)… Sounds pretty bad! I’ll speak to my butcher!
Anyways, let’s get into this Chicken Liver Pâté recipe. This is what you need;
500grams chicken liver, 1 brown onion, 3 cloves garlic, lots of butter (at least 6tbsp), 6 tbsp balsamic vinegar, 1 tsp mustard, 1 tbsp lemon juice, lots of bacon (at least 6 rashes), 1/2 tbsp thyme, 1/2 tbsp rosemary, salt and pepper.
Throw the liver, chopped onion and some butter in the frying pan and cook until the onion is soft and the liver is cooked. Add the garlic, vinegar, mustard, lemon juice and herbs and cook it on a low temperature until there’s not much liquid left. While this is taking care of it’s self, fry the bacon until crispy (this can be done under the grill as well, super easy!).
Now you can choose between cooling it down a little if your blender doesn’t do well with hot stuff or throw it straight in the blender, add lots of butter and whizz until smooth. When smooth, put it in a container of some sort, chop up the bacon and stir it in and cool down in the fridge. And enjoy! Since I don’t really do lots of bread and stuff, I’ve been eating it on thick slices of cucumber. And just on it’s own as well. It’s very tasty 🙂
And guess what, liver is good for us too. Chicken livers are high in protein and a rich source of folate, which is important for fertility and helps prevent certain birth defects. (pregnant women should not to eat liver because too much vitamin A can harm the baby.) Livers are also loaded with iron to give you energy and a treasure trove of certain B vitamins, most notably B12. This all makes liver a good choice for anyone prone to anaemia. Chicken livers are also one of the top sources of vitamin A, which helps eye health. Double yay – I love stuff that tastes delish and is good for you at the same time! Winner, winner, chicken dinner (literally!)!
Are you going to try this yourself? It’s just so much better than buying the readymade one from the shop as they have lots more additives and preservatives. Natural and homemade – always the better choice. It didn’t take long to make either! Good luck 🙂
Make sure you follow my blog so you don’t miss any updates. It’s easy to share articles with the buttons below.