My Favorite Liver Pâté Recipe
I'm a huge fan of the taste of liver (and organ meat in general) because of its nutrients. But like most people, I don't like the taste of liver.
Liver pâté is a great way to increase your liver intake because it's delicious and it masks the strong flavor of liver. I used to buy liver pâté at Whole Foods until I figured out that making liver pâté at home is dead simple.
So in this paleo and keto-friendly recipe, I'll show you how you can make liver pâté at home in less than 10 minutes.
All you need are the following ingredients:
- Raw liver (ideally from a pastured-raised animal). You can use beef, chicken or pig liver.
- Bacon fat or butter (you can also use duck fat, tallow or other healthy sources of fat)
- Onion
- Garlic
- A splash of vinegar or red wine
- Salt (we use Redmond Real Salt)
- Spices (Peppercorn...)
[How to make]
Simply cook the liver until the center is pink, melt the fat and sautee the onions/garlic. Then add all the ingredients to a food processor and process until you get a creamy paste. Fill the paste into a glass container (or multiple smaller containers) and place it in the fridge until it has solidified.
Then enjoy the liver pâté as-is or, smear it on a (paleo/keto) bread, cheese, or whatever else you like.
#GrassFedBeef #HealthyDiet #HealthyLifestyle
[Chapter Markers]
0:00 - Intro
0:35 - Liver: The Ultimate Superfood
1:26 - Liver Pâté Ingredients
3:06 - Prepping the Liver
3:45 - Melting the Fat and Adding Garlic and Onions
4:57 - Cooking the Liver
8:28 - Blending the Ingredients in a Food Processor
8:51 - My Closing Thoughts
[Links]
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Complete recipe:
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You'll never buy Chicken Liver Pate as good as this!
Once you try Homemade, you will never buy chicken liver pâté again!
There’s no better spread, over slices of baguette or your favourite cracker. Silky and smooth, it’s the perfect appetizer everyone loves. Ideal for dinner parties, cocktail parties, and the festive seasons. Pâté can also make a great food gift, placed in little glass containers.
Make sure your butcher has cleaned the livers. If not, pull out some of the membranes, and look out for any gallbladders, been green in colour, they are easy to spot. Don’t miss any as they are bitter and will ruin the taste.
A good pâté should be smooth, without any lumps and easy to spread. This recipe takes it another step for extra smooth. I use a little bacon in mine, for that hint of smokiness and smoother flavour.
FYI, Pâté also has health benefits, as livers contain vitamin B12 which is commonly deficient, particularly in older people.
It will keep one week refrigerated. Simply cover it well in cling film, or reline with melted butter after use. Enjoy my Extra Smooth Chicken Liver pâté today!
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How to prepare Chicken Spread | Chicken Pate| Easy Chicken Spread | Pate Recipe| Snack recipe
Add another recipe to ur starters which is much simple and easy to prepare and tastes delicious. there are Many ways of making this recipe but this is our version of making it. and we are delight to share this lovely Recipe with you because we know it is the best and you will love it.
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Instrumental music on guitar - gladson Saldanha (gladiator)
Originally composed by Francisco Fernandes (cortalim/Switzerland)
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The French's Favorite Snack, Liver Pate | Eat More Home Cooking
We have prepared a delicious snack recipe from chicken liver accompanied by the sounds of nature for you.
When combined with Wasa bread, an indescribable flavor emerged.
You should definitely try:)
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We share with you, the unique street delicacies from all over the world, the wonderful food smells intertwining with nature, and the recipes that will make you run to the kitchen.????
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Mark Bittman puts a new spin on an old-world recipe.
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Homemade Chicken Spread | Easy Chicken Pâté
A simple Chicken Spread (or Chicken Pâté) for any occasion. Fix a delicious sandwich for breakfast, lunch or a snack, and speaking of snacks, this spread can be layered onto a buttered toast, a cracker, a canape and topped with cheese, fresh/pickled veggies (peppers, cherry tomatoes, olives, etc) to create some pretty appetizers (aka hors d'œuvres). Stuff a pita bread, a bagel... you can be innovative in your approach to this recipe!
Ingredients:
Oil for frying
18-20 Garlic cloves, crushed* (missed mentioning it in the video)
1 Large Onion, sliced
Salt to taste
1/2 teaspoon Sugar
500 grams boneless Chicken
1/2 Cup Water
Black Pepper (as desired)
1-2 teaspoons Red Chili Flakes
2 Tablespoon Butter (Salted/Unsalted; accordingly adjust Salt whilst cooking)
This can be refrigerated in an airtight container for a period of 7 days. It can also be frozen for about 2 months; however it isn't something I'd recommend, simply because fresher is always better.
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