Beef Liver Pate

Ingredients

• 1/2 cup plus 2 tbsp ghee, butter, or other fat (150 g)
• 1 very large or 2 med onions (200 g)
• 2 garlic cloves
• 14 oz (400 g) liver (beef, lamb, chicken, or whatever you prefer)
• 1 tsp of salt
• 1 1/2 tsp of allspice
• 1/4 tsp of pepper
• 2 tsp whipping cream (or milk , or I’ve even water for dairy free recipe)

Directions

HOW TO MAKE BEEF LIVER PATE RECIPE ?

1. Roughly chop onion and cook on low heat in ghee (or other fat) until caramelized, about 20 minutes.
2. Slice the liver, removing the membrane, that is white filmy layer.
3. Cut the garlic and a onion and process in a food processor.
4. Remove the onions and garlic from a food processor .
5. Cook the liver on med heat in the rest of the fat, until no traces of blood.
6. Let the liver and fat cool for a couple of minutes, then add to food processor.
7. Add salt, allspice, pepper and cream (or milk choice or even water if you prefer).

Blend till nice and smooth.

1. Line a container with plastic wrap and smooth the pate to the container so that if it chills, you can turn the container and peel off the plastic wrap, which makes the pate sliceable.
2. You could also, as I’ve done here, simply put the pate in a bowl or some other vessel and scoop it out as necessary.
3. Eat fresh or cool to harden and additional meld flavours.

Nutrition

Per Serving: Calories: 202; Total Fat: 18g; Saturated Fat: 7g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 101mg; Sodium: 264mg; Potassium: 173mg; Carbohydrate: 3g; Fiber: 0g; Sugar: 0g; Protein: 10g Nutrition Bonus: Vitamin A: 310%; Iron: 14%