Lamb’s liver pate

You may have heard that liver is a cheap source of protein and is rich in nutrients. If not, read these:

Liver: nature’s most potent superfood
http://chriskresser.com/natures-most-potent-superfood/

The Health Benefits of Liver
http://www.livestrong.com/article/142988-the-health-benefits-liver/

The Amazing Health Benefits of Eating Liver
http://dailyhealthpost.com/the-amazing-health-benefits-of-eating-liver/

Why chicken livers are good for you
http://www.theguardian.com/lifeandstyle/2013/mar/02/good-for-you-chicken-livers

Health Benefits of eating Beef Liver
http://healthbenefitsofeating.com/meat/health-benefits-eating-beef-liver/

Home made lamb’s liver pate

Here’s a good way to eat liver. The flavour of this pate is excellent.

lamb-liver-pate

Ingredients

400 g  / 1 lb Lamb’s liver
(Packs range in size; anywhere from 300-500 g is OK. You can also use beef or pork liver.)

2 medium sized onions

100 g  / 4 oz butter

150 ml / 6 fl oz single cream

2 teaspoons / 10 g cumin

2 teaspoons / 10 g cinnamon

1teaspoons / 5 g ground black pepper

You also need a food processor or blender.

Method

  1. The first thing to do is rinse the liver well.
  2. If you are new to eating liver and/or are concerned about the flavour being too overpowering, then soak/’marinate’ the liver in milk in a lidded glass dish in the refrigerator for 4 hours (or overnight). Then rinse the liver again and discard the milk. (These days I rarely bother with this milk-soaking step.)
  3. Melt the butter in a saucepan with a lid.
  4. Peel, chop and fry the onion until soft and translucent, 3-5 mins.
  5. Add the liver. Fry for 3-5 minutes more, stirring and turning the liver to begin to cook it on all its surfaces.
  6. Add the cream and spices. Stir well to mix.
  7. When the mix is bubbling well, cover with the saucepan lid, turn the heat down and simmer for 15-20 minutes.
  8. Test that the liver is cooked enough by pressing it with a wooden spoon – you should be able to break it into small pieces easily.
  9. Lift the big pieces into a food processor / blender and then pour in everything in your saucepan. Whizz for as long as it takes until the mixture resembles pate – it may take half a minute. You may need to stop, stir in the onion pieces that are against the walls, and whiz again until all has become pate.
  10. Pour out the pate into a suitably sized dish with a lid. (I use a glass lasagne dish with a plastic lid.) Press the pate to the edges (and corners) of the dish and smooth over the top with a spatula or fork. You may be able to shake the dish to level the mixture.
  11. Leave the pate to cool to room temperature, and then store it in the refrigerator.

This liver pate keeps well for a week.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s