|Homemade Organic Liver Pate|
Liver provides minerals such as copper, zinc and iron and is abundant in vitamins A and D. Vitamin D has seen much press lately - we simply don't seem to get enough in our diets. It is critical for calcium absorption, immune system function, it helps to regulate over 3,000 genes in our body, is anti-cancer and anti-inflammatory... Liver is also high in anti-oxidants which helps to remove toxins from your liver!
Liver Pate with Red Wine & Thyme
1lb chicken livers
8 cremini mushrooms, thinly sliced
1-2 shallots, thinly sliced
1 clove garlic, peeled and smashed (left whole)
1 Tbsp fresh thyme, pulled from the stem and roughly chopped
1/4 cup red wine
1/2 tsp cloves
1/2 tsp sea salt
1 tsp fresh pepper
1/2 cup organic butter, plus 1 Tbsp (softened)
Place a large skillet over medium high heat, add 1 Tbsp butter.
Once the butter is melted add the mushrooms, shallots and garlic, cook until mushrooms begin to brown (about 8 minutes)
Add liver and cook an additional 12 minutes (or until the liver is cooked through)
Add red wine, thyme, cloves, sea salt and pepper, cook until there is no liquid left in the pan.
Once cooled, add liver into a food processor that's fitted with and S blade.
Press start to begin blending add the soften butter in 3 equal parts and blend until smooth.
Place mixture into 3-4 ramekins and cover. Let rest in fridge for a minimum of 1 hour.
You may freeze for up to 2 months -