Beef Liver Pâté

Ingredients

• 7 ounce Beef Liver frozen
• 1 medium Onion sliced
• 2 clove Garlic chopped fine
• 2 Tablespoons Olive Oil
• pinch Salt

pinch Black Pepper

• 1 Allspice crushed
• 1 Teaspoon Oregano dried
• 1 Teaspoon Paprika Powder or Cayenne Pepper
• ½ Teaspoon Worcestershire Sauce optional

Directions

1. The easiest way to cut liver is when it is still half frozen (when removed from the freezer) because the texture is like jelly. Cut your liver into cubes, discarding the transparent liver skin.

Slice onion and chop garlic fine.

1. Heat up a frying pan with olive oil. Saute onion slices and chopped garlic until soft.
2. Stir in the liver pieces and sautee with the pan covered over a slow heat setting until the liver is cooked through. That usually takes 5 minutes if cut small.
3. Transfer to a food processor and add the remaining ingredients, salt, pepper, crushed allspice berries, oregano, ground paprika or cayenne pepper, worcestershire sauce. Blend the whole content to a smooth paste.
4. Serve directly as a spread over bread or crackers with some pickle garnish or bell pepper, or store it in an airtight container to use anotehr later.

Notes

Serve on a crispy bruschetta or whole wheat bread and garnish with capsicum, little green pickles, olives or garden cress.

Nutrition

Saturated Fat 1g Cholesterol 55mg Sodium 17mg Potassium 83mg Carbohydrates 2g Fiber 1g Protein 4g Vitamin C 1mg Calcium 7mg Iron 1mg