Pâté

Nutrient dense dip for your party snacks!

Since starting on this journey I have come across many new recipes and I am very happy to say that most of them are enjoyed by people who are not on the same food journey. I have found along the way that there are some major benefits to cooking for family and friends. One benefit is you can eat the food that you make as you know what is in the recipe and two you might just start to help people close to you see that with a little bit of creativity and effort the food can be amazing. This will hopefully get people away from the myth that healthy food tastes horrible and move them more towards a healthy pathway.’Bad’ foods that we used to have can be converted into amazing, healthy, nutrient rich foods which have a positive influence on our health and wellbeing.

So along the way I have noticed a lot of people who inspire me eating chicken liver regularly, so I thought I would have a look into the benefits of this food as my family and I had always been partial to a bit of Pâté on a nibble plate.

Pâté seems to be a bit of our power house food. Nutrients found in Pâté include iron, Selenium, plus Vitamin’s A and B12. Iron is an important nutrient that helps your body transport and store oxygen, Selenium supports thyroid function and helps break food down into energy. Vitamin A is an important nutrient to help form white blood cells, in turn aiding the immune system and B12 supports nervous system health and supports red blood cell formation. Chicken livers are also a great source of healthy saturated fat for brain health.

So get a  bit of Pâté on your fork and reap the benefits of this amazing food.

Traditional Paleo inspired Pâté

500g chicken livers (I use organic)

2 cloves of garlic

4 slices of nitrate free bacon cut into small pieces

2 onions diced

1.5 cups of organic grass fed butter

5 sprigs of fresh thyme

5 Tbsp apple cider vinegar

2 pinches of nutmeg

salt and pepper to taste

* This recipe makes a large batch so you can freeze a few ramekins for use at the next bbq.

Method

  • Heat a large pan and cook the bacon
  • Add onion and garlic with 1/2 a cup of the grass fed butter to soften the onions.
  • Add the livers and 1/4 cup more of the butter and cook for a further 5-6 minutes or until they are cooked through
  • Add apple cider vinegar, thyme, salt, pepper and nutmeg.
  • Pour the mixture into a blender or food processor and blend until smooth
  • Pour the mixture into ramekins
  • Melt the remaining butter and pour over the top of the Pâté evenly. This will prevent discolouration due to oxidation.
  • Cover and place one in the fridge and the others into the freezer. (It will last about 5 days in the fridge and 3 months in the freezer)

Enjoy with family and friends. xo

 

 

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