Chicken Mushroom Liver pate

Chicken Mushroom Liver Pâté

Liver is one of those super foods that is incredibly nutrient dense. It is loaded with goodies including iron, vitamin A, vitamin D, B vitamins, protein and zinc.

Why Chicken Mushroom Liver Pâté is a Nutritional Powerhouse?

Organ meats in general, not just liver, used to

be incorporated into many traditional dishes. Unfortunately they have mostly fallen out of favour in recent decades and the traditional wisdom of their superior nutrition and health benefits has been forgotten.  While they are very rich and their strong flavour can put some people off, I find pairing them with other ingredients and flavours can make it more palatable. The recipe for this pâté adds a combination of mushrooms, garlic and fresh herbs which softens the strong flavour of the liver. These ingredients are also super stars in their own right, adding to the fantastic nutritional benefits of this dish.

It is very important to buy organic livers for this recipe (or whenever consuming liver) as the organs of conventionally raised animals can potentially have a lot of toxins. As the liver is an important organ for processing waste and toxins in the body of all animals, it makes sense that you want to source the cleanest liver possible. Organic butchers often sell frozen packs of duck and chicken livers that can be readily purchased.

Ingredients

soup

  • 4-5 spring onions or 1 leek chopped
  • 6 x medium field mushrooms roughly chopped
  • 1 clove garlic finely chopped
  • 250g organic chicken or duck liver (roughly chopped)
  • 100g organic butter
  • Splash of masala or brandy (optional)
  • big handful of fresh herbs (I like parsley, thyme & rosemary)
  • 50g  extra melted butter (optional final step)

Method

  • Sauté 50g butter with shallots, mushrooms, garlic & herbs in a medium fry pan. Remove from pan and set aside.
  • Next add chicken livers back to the same pan (add a little more butter if needed)  and gently pan fry over low-medium heat turning and cooking on each side until lightly brown and cooked through. I like to add a splash of brandy or masala at this point, and let it bubble up and then reduce (simmer) until liquid mostly evaporates.
  • Add livers to mushroom mixture and allow to cool slightly.
  • Add liver and mushroom mixture and puree in food processor with the other 50g butter until smooth.
  • Scoop into small ramekins and smooth the surface flat with the back of a spoon.
  • Optional step: If you are not going to eat the pâté straight away, pour a little melted butter on top of each and add  a sprig of rosemary or thyme to decorate. Once refrigerated the butter will set hard on top and act as a basic preservative for the pâté.
  • Cover and refrigerate and use within 5 days or freeze for longer storage.

 

Photo credit: by Min Che   (https://www.pexels.com/)

For more sustainable recipes and healthy eating tips, visit our website and explore resources from Karen McElroy, Sunshine Coast’s trusted naturopath.