Thursday, March 3, 2011

Liver Pate!

Homemade Organic Liver Pate
While fried liver and onions is my husbands favourite meal, its my least favourite.  Fortunately, there are tasty and easy ways to incorporate it into your diet - liver has so much nutrition to offer. Most people have no idea how to use it in a recipe and often pass by it at the butcher shop.  When dealing with this organ meat - always opt for organic chicken livers.  I buy mine at Clements Chicken at the St. Lawrence Market (North).  They don't always have it, but when they do I buy at least 4 lbs ($4/lb) and freeze it until needed.

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.
Cool completely.
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 -

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