Food&Drink
JOANNE WOOD www.thebalancedkitchen.co.uk
Liver pâté A lot of people are put off by liver, but it’s a great source of iron and this herby pâté is a delicious way to include it in your diet.
METHOD: Melt a knob of the butter in a deep frying pan. Add the chopped onions to the pan and gently cook over a low heat for 5 minutes, stirring occasionally to prevent over browning. While the onions are cooking, pat the livers dry with a clean kitchen towel to remove any excess blood. Roughly chop or cut with kitchen scissors and add to the onions in the pan. Cook for around 5-7 minutes, turning the livers to ensure even cooking. Add the cooked liver and onions to a food processor together with the mustard, lemon juice, garlic, seasoning, dried herbs and the remaining butter. Pulse the mixture thoroughly until creamy and smooth.
Spoon the mixture into a suitable container like a small serving bowl or ramekin and smooth down using the back of a spoon. Alternatively place in smaller bowls for individual portions. Place in the fridge, covered, to cool in temperature and set. Once the pâté has set, melt the ghee in a saucepan. Poor the melted ghee over the pâté, then place in the fridge to set for an hour or more. Serve cold on thinly sliced toasted sourdough. Please note: Liver pâté is not recommended for pregnant women
SERVES: 6-8 INGREDIENTS: • 125g butter (removed from fridge to soften) • 250g liver, trimmed • 1 small brown onion, skin removed, diced small • 1 tsp wholegrain mustard • 1 tsp lemon juice • 1-2 large cloves garlic, peeled • Salt & pepper • 1 tsp dried rosemary • 1 tsp dried thyme • 1 tsp dried sage • 35g ghee for sealing the pate • Thinly sliced and toasted sourdough bread to serve 29
