Qualified Nutritional Consultant

Chicken liver paté

Try making your own chicken liver paté. Over the years organ meats have been excluded from our diet, however, organ meat is cheap and nutritious and should be included in a heathy diet. 

Good for…

If you are anaemic, then liver should be included within your diet. Liver provides iron in the haem form, which is the most easily absorbed by the body, and also provides B vitamins which are essential for people with anaemia. Liver is the true powerhouse of nutrition and should be consumed regularly within the diet.

What you need:
220g/8oz butter
1 onion, chopped
1 garlic clove, crushed
450g/1lb chicken livers, trimmed and cut in half
1 tbsp brandy
1 tsp mustard powder
Salt and freshly ground black pepper
1 bay leaf, to garnish

What you do:
Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened. Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.

Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.

Transfer the pâté into a serving ramekin or small dish. Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.

Top Tip

You can serve with oatcakes or it is delicious on celery, cucumber and lettuce leaves. Also a great starter to any meal.