This recipe is quick and easy, but requires a blender and refrigeration overnight. You could make it at night and then travel the next day with it. The goal is to make a paste or a gel (and not a soup), so it is better to put in too little water than too much. The recipe only calls for salt and garlic, but you can add your own spices, of course. The liver has a strong taste that takes getting used to for some people.
Liver pâté
liver, butter, coconut, salt, garlic, water
Equipment
- 1 Frying pan
- 1 blender (or food processor), heat-resistant
Ingredients
- 600 grams chicken liver (or other liver)
- 3 tbsp butter
- 3 tbsp coconut flour (or grated coconut flakes or coconut oil)
- 4 pinches salt
- 1 cup water (300 mL)
- 2 cloves garlic
Instructions
- Melt butter in frying pan on very low heat.
- Chop garlic finely.
- After butter melts and starts to sizzle (but before it smokes), add liver to the frying pan.
- Sautee liver for about ten to fifteen minutes until cooked (to taste) but slightly pink in places.
- Turn off heat to frying pan.
- Add water, salt and coconut powder or oil to the blender.
- Let liver and butter cool enough so that they will not damage the blender (or food processor).
- Add cooked livers and butter to blender.
- Add chopped garlic to blender.
- Blend on high speed at least one minute
- Pour blend into a bowl and put in the refrigerator overnight.
Notes
The goal is to have a paste that you can use as a dip for carrots or a filling for chard leaf wraps (not a soup). Refrigerated, this can keep a week or possibly less. Good-quality liver is very healthy for some people.
