Emma’s organic chicken liver pate

This recipe is courtesy of my wonderful friend and mentor Emma Ellice -Flint. She cooks the way I love to eat and this is one of my favourites of hers.

Chicken livers are a really beneficial source of heme iron, the most easily absorbed type of iron for our bodies. Vitamin B12, which is very high in chicken livers, is a vitamin that is low in vegetarian diets. Vitamin B12 is important for female hormone balance. B12 is also used in energy production and liver detoxification. Don’t be put off by the idea of eating liver. This recipe is easy to make and is so good for you, especially if you are female.

Prep time: 15 mins

Makes: 350g

Ingredients

·      300g organic chicken livers, sinew removed

·      2 tbs Extra Virgin Olive Oil

·      ¼ tsp freshly ground white or black pepper

·      A good pinch ground nutmeg

·      A good pinch ground cinnamon

·      A good pinch ground cloves

·      Pinch ground cardamom

·      1 small red onion, peeled and finely chopped

·      1 tbs finely chopped fresh thyme, plus a sprig for the top

·      1 garlic clove

·      ¼ tsp salt

Method

1.    Cut away any white sinew on the chicken livers. It doesn’t matter if you don’t get it all. It can make the pate a little chewy.

2.    In a large frying pan/skillet add 1 tablespoon of oil, plus the pepper, nutmeg, cinnamon, cloves and cardamom. Gently heat, then add the onion and cook on low heat to soften.

3.    Once the onions are soft, about 5 minutes, add the crushed garlic, stir around. Then put into a food processor

4.    Into the pan add the other 1 tablespoon of oil and the livers. Cook on a medium heat until the livers have almost cooked all the way through. To check this, pick the fattest one and, using a sharp knife, carefully cut it open. It should be a light pink on the inside.

5.    Add the chopped thyme leaves and stir to combine. Then add the salt.

6.    Once the livers are cooked put into the food processor with the onions and spices, and blend on high to form a smooth paste, about 30 seconds.

7.    Add more oil if you need to, to get a smooth paste consistency that’s not too thick or runny. You don’t want it slipping off a spoon. Since you are making the pate with oil, it will not set much firmer than the consistency it is in the processor. Taste test to ensure the salt has blended through the mixture.

8.    Scrape the mixture into a small ceramic pot/ramekin, smooth down the top. Add the sprig of thyme and pour a thin layer of oil over the top to prevent air from reaching the pate.

9.    Cover the pot and place in the fridge to set, but importantly for the flavours to develop.

10.Eat spread over washed fresh celery stalks or seedy crackers.

Notes:

·      If you don’t like the pink colour and are suspicious of it not being cooked enough, then cook the livers a bit more. The pate wont be quite as smooth as in a 5-star restaurant. The texture will be just fine and you’ll be happier eating it.

·      You can also make this pate with organic butter instead of olive oil.

**Recipe courtesy of Emma’s Nutrition