Chicken Liver Pate

Optimise your metabolism

This has to be one of the easiest and nutrient dense recipes to make and reap the benefits from. The only rule to making this recipe is that the livers are organic!

Liver is full of Vitamin A which is responsible for a host of things such as immunity, vision, reproduction and metabolism. Offal has been used since work war II as a food not for the poor but for the patriots. Organ meats were often seen at the dinner table and So if you want to boost the above get stuck in.

liver is one of the few foods that contains such an abundance of nutrients in bioavailable forms. Historically, offal (organ meats) have been an important staple food in all cultures. by increasing your intake of liver you will naturally be contributing to your hormonal health which means better skin, hair and nails and health.

Vitamin A, supports normal vision, skin health, youthful hormone synthesis, reproductive and kidney health, immune function and reduces oxidative stress.
liver is also a good source of vitamin B12, B2, B9 and copper.

Progesterone is the hormone that maintains pregnancy, keeps your libido hight, make you happy and helps balance the stress cycle. It is one of your protective/ sex hormones which is made with cofactors such as Vitamin A cholesterol and T3. If you don’t have enough Vitamin A you can’t make progesterone, sense why oestrogen dominate is such as issue.

What you will need:

500gms of chestnut mushrooms

250 gas of organic chicken livers

Parsley – bunch

1/2 lemon juice

1 medium red onion

Unpasturised butter 50 -75 gms

What to do:

Little fry the red onion in a pan with ghee or butter, Just start with a little (25gms) butter for the onion before adding more to cook the livers

Wash the livers and roughly chop before adding to pan with 25 gms of butter.

Sear the livers on each side, and on a low heat after they have changes form red to brown start to press with a folk, so they alert to cook and break.

Chopping the mushrooms finely and add. At this point you can add 25 gas of butter now.

Squeeze the lemon and lastly add the chopped parsley pepper and salt be generous and taste as you go.

keep mixing and folding the livers so they break up.

After about 20 mins of simmering, turn off the heat and let cool. You can at this point blend to pate or leave and eat warm on some sour dough or just as they come.

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