Liver Pate recipe

[principii]

Hi All, A friend of mine just had her baby this morning & I wanted to make her a liver pate. However, the NT ckbk only has a chicken liver pate - and all I've got in my freezer now is beef liver.

Does anybody have a good WF liver pate recipe? :-)

TIA!!! 

[JMJ]

I just came back wishing that somebody would have a good recipe. I'm thinking of doing something similar as you would with chicken livers, only chop the beef liver into thin slices and soak them in lemon juice, whey, or milk overnight before cooking.  Then, it sounds like the basic recipe is to brown them with onions or shallots in butter or ghee, add wine and cook through, puree with more butter or ghee and herbs of choice.

[HerbanGirl]

Principii, that's a really sweet and thoughtful gift!  I made NT's chicken liver pate over the weekend, and instead of the extra 1 Tbsp of butter at the end, I added some goat's milk cheese.  Heavenly!  This afternoon I'm baking some rosemary-garlic crackers to go with it.

[applecider]

I've made this recipe before and I love it!!

[HollyBearsMom]

I made this last time my butcher had some fresh beef livers on sale

http://kellythekitchenkop.com/2011/02/beef-liver-pt-with-shallots-and-bacon-a-tasty-nutrient-dense-snack.html

3/4 lb beef liver, cubed

1 cup buttermilk

2 slices bacon, cut horizontally into 1/2 inch strips

2 Tbsp. butter

1 shallot, minced (about 1/4 cup)

2 garlic cloves, minced

6 Tbsp. butter, at room temperature

sea salt & pepper

 

In a medium mixing bowl, combine the liver with the buttermilk, cover and refrigerate overnight (12-24 hours). Take the liver out of the buttermilk and lightly pat dry.

 

Put the bacon in a 12-inch frying pan over medium heat, and cook, stirring occasionally until the bacon is crispy and the fat has been rendered. Using a slotted spoon, scoop out the bacon and set aside, leaving as much of the rendered fat as possible.

 

Add the 2 Tbsp. of butter to the bacon fat, increasing the heat to medium-high. Once the butter is melted and sizzling, add the shallots and garlic, sautéing until soft and fragrant, about 2 minutes. Add the liver, lightly salt them and cook until browned on the outside and still slightly pink on the inside, about 3-5 minutes, depending on the thickness (check by cutting one of the pieces open). Take off the heat, stir in the bacon and let the mixture cool to room temperature.

 

Once the liver is cool, put into a food processor, scraping in all the tasty bits off the bottom of the pan. Process until almost completely smooth.

 

In a medium mixing bowl, cream the 6 Tbsp. of butter and add the liver, mixing vigorously until thoroughly combined; season to taste with salt and pepper. Spoon the pâté into a small serving bowl. Store in the refrigerator until about 30 minutes before serving, bringing it out to allow to soften slightly.

 

Enjoy!