Liver pâté (O)

Liver pâté (O)

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, such as rosemary, thyme, or other, of course. The liver has a strong taste that takes getting used to for some people. Beef liver is a substitute for chicken liver.

Liver pâté

liver, butter, coconut, salt, garlic, water
Prep Time 5 minutes
Cook Time 20 minutes
Course Paleo mains
Cuisine Ketogenic, O type
Servings 5

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.
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