Liver is a nutritional powerhouse. Just like oily fish, it is full of essential fatty acids EHA and DHA which are vital for effective brain function. It also has B vitamins, A vitamins, and Iron. It is teeming with antioxidants, much more than what you can get from the vegetable equivalents, so it really is one of the best “super foods” you can eat. Unfortunately I can’t stand the taste of pan fried livers, so I have had to come up with more inventive ways to incorporate liver into my diet. This is how my recipe for lambs liver pâté came to be. It is just as tasty as what you can buy in the supermarket, but without the bits I can’t eat. This version is FODMAP friendly but that is not to say it has to be – if you were to fry up half an onion with the livers and bacon it would really add a nice earthiness to the mix. Portion sized ramekins are great for this, as the jelly seal helps to protect the pâté whilst it is in the fridge. Once that seal is broken I really would want to have consumed the pâté within two days, whereas the jelly sealed pâté can last in the fridge for a week.
This takes 20 minutes plus cooling time and chilling time, and makes 4 portions.
- 40g frozen blueberries
- 200g Lambs Liver (pasture fed)
- 3 tbsp. dripping/goose fat
- ½ tsp. sea salt
- 150g bacon (Good quality from outdoor reared pigs)
- 1 tsp. apple cider vinegar
- 80g frozen blueberries
- 1 lemon, juice and zest
- ½ tbsp. apple cider vinegar
- ½ tbsp. honey/coconut sugar (optional)
- ½ tsp. gelatine
Sauté the livers and bacon in the goose fat until cooked through This should take about 5 minutes in total, flipping the livers and bacon over half way through. Don’t overcrowd the pan otherwise they won’t get a nice colour on them. Set aside on plate to cool.
In the same pan add the blueberries, apple cider vinegar, salt and pepper. Cook these for 2-3 minutes until the berries are just starting to release their juices. Set aside to cool.
Blend the cooled liver, bacon and cooked blueberries together in food processor until the pâté is a very smooth consistency. Set the pâté into ramekins.
While livers are cooling down can make the jelly topping.
Add the gelatine to the cold water to allow it to bloom. In a small saucepan, cook the blueberries for about 5 minutes until they have broken down. Add the remaining ingredients including the bloomed gelatine and stir to combine. At this point you can either add to the topping as a rough jelly, or you can strain the blueberries to make a smooth one. If you are making a smooth jelly, really mush the berries into the sieve to get all the amazing flavour out. Top the pâté filled ramekins with the jelly and leave to set in the fridge for an hour before serving.
Enjoy this with my nut bread (recipe coming soon), on sourdough toast, or chia crackers. This is mainly the fat and protein component of a meal, so a side salad would be best served alongside to bring balance to the plate.