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


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Food&Drink


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