Organic, grassfed liver is also a absolute battery-pack of nutrients. Did you know that for humans as well as many animals the liver is the place where excess nutrients are stored? This helps explain why liver is such a great source of nutrients when it comes to eating it! We’re talking ridiculously amazing levels of Vitamin A, Riboflavin, B6, B12, niacin, phosphorous, copper and iron – better than most ‘muscle meats’ of animals. All the more reason to treat yourself to some pâté more regularly.

However, if you’re anything like me, you don’t like it’s flavour or texture when it’s by itself. For some reason though, I’ve always really enjoyed a good pâté, it must be the Dutch blood in me! I finally overcame my aversion to the smell of cooking liver and gave my own pâté a go. Below are also alterations you can make for low FODMAP and Sibo protocols.

My favourite serving suggestion for this is on a toasted slice of my seed bread for breakfast or lunch.

Time  30 mins

Ingredients:

Sauté ingredients:

• 400-500g organic, pastured liver (s) – I used 1 whole beef liver but you can use a large batch of chicken/lamb/duck livers.
• 2 rashers organic, nitrate-free bacon, chopped into 1-2cm square pieces.
• 1 red onion, sliced (for low FODMAP/SIBO, use diced fennel)
• 2 cloves garlic (omit for low FODMAP)
• 1 celery stalk
• 1 large sprig rosemary
• 2 sprigs thyme
• 2 bay leaves
• 1/4 C beef or chicken bone broth
• optional: a dash of red cooking wine

Blend with ingredients:

• 1/4 C balsamic vinegar (Use tomato juice or passata here for low FODMAP/Sibo)
• 2 T dijon mustard (ensure no garlic in ingredients for low FODMAP/Sibo)
• 1/2 C coconut oil (can also use extra virgin olive oil)
• 3 anchovies
• salt and pepper to taste

Method:

1. Place all “sauté” ingredients into a large fry pan and sauté on a medium heat together until liver and onion/fennel is cooked through.
2. Allow to cool for 1/2 an hour.
3. Transfer to a blender with the “Blend with” ingredients.
4. Blend until smooth.
5. Transfer to your preferred apparatus for setting;
   1. A loaf tin lined with baking paper. Then cover with cling wrap, such that there are no air pockets between the cling wrap and the pâté. Store in fridge for 3 days to allow flavours to infuse then slice and serve (freeze slices if desired).
   2. Individual jars then cover the top with olive oil so that the pate isn’t exposed to the air. Store in the fridge.
6. Enjoy!