Liver Pate Recipe By Joanne Wood
A lot of people are put off by liver, but it’s a great source of iron and this herby pate is a delicious way to include it in your diet.
- 125g Butter (Removed from fridge to soften)
- 250g Liver, trimmed
- 1 small brown onion, skin removed, diced small
- 1 tsp wholegrain mustard
- 1 tsp lemon juice
- 1-2 large cloves garlic, peeled
- Pinch Salt & Pepper
- 1 tsp dried Rosemary
- 1 tsp dried Thyme
- 1 tsp dried Sage
- 35g ghee for sealing the pate
To serve – Thinly sliced and toasted sourdough bread
- Melt a knob of the butter in a deep frying pan.
- Add the chopped onions to the pan and gently cook over a low heat for 5 mins, stir occasionally to prevent over browning.
- While the onions are cooking, pat the livers dry with a clean kitchen towel to remove any excess blood. Roughly chop or cut with kitchen scissors and add to the onions in the pan.
- Cook for around 5-7 minutes, turning the livers to ensure even cooking.
- Add the cooked liver and onions to a food processor together with the mustard, lemon juice, garlic, seasoning and dried herbs. Also add the remaining butter.
- Pulse the mixture thoroughly until creamy and smooth.
- Spoon the mixture into a suitable container like a small serving bowl or ramekin and smooth down using the back of a spoon. Leave in the fridge, covered, to cool in temperature and set.
- Once the pate has set, melt the ghee in a saucepan. Poor the melted ghee over the pate, place in the fridge to set for an hour or more.
- Serve cold on thinly sliced sourdough toasted bread.
Please note: Liver pate is not recommended for pregnant women