HOMEMADE LIVER PATE

I love liver and I don't understand why don't more of us eat liver regularly? We all know it's an important source of Iron but did you know that it's also rich in folate (the natural form of folic acid) which aids fertility in women and vitamin B12...talk about a healthy nervous system.It's actually so rich in vitamin A that you can literally get vitamin A poisoning if you overdo it.So the key is to eat it regularly but not daily , preferably couple time/ week and control the portion size.

Another thing to look out for with liver(and meat products in general) is the storage of toxic material that the animals get exposed to due to modern farming practices where the meat output quantity and speed justifies any means of improper care for the animals themselves, from the feed they get to their medication and living conditions. This is why it is very important to choose a reliable source for your meat and poultry products, including liver and thankfully we have local farmers who strive to achieve a new standard in animal raising practices. Sungold Organic has free range chicken raised on organic feed and I use their chicken liver for my pate. Ajwa Farms also grow free range desi chicken and you can contact them for further details regarding organs as well.

Liver is very delicious marinated and grilled but for those who are just starting out i think that liver pate is more palatable, especially for children. It can be used in sandwiches as a spread, in deviled eggs, on toast etc. and it's really simple to make your own, fresh pate from scratch.

Ingredients:

250 gm. liver(chicken/mutton)

1 onion

3-4 cloves garlic

1 tbsp.+70 gm. butter

100-150 ml milk

salt, pepper, thyme (to taste)

Method:

Liver+Onion+Garlic+Butter

Add milk

Cook until liver is tender

Cut the onion in 4 and put it in a pot with the cubed liver and the garlic and sauté in 1 tbsp. of butter on a low to medium flame until water has evaporated.

Then add the milk and simmer on low until the milk has been absorbed .

There should be no liquid in the pot but the liver should look moist . Leave to cool.

Add butter and condiments

Blend

Add salt, pepper, thyme to taste and the 70 g of butter and blend into a paste.If you don't have a handheld blender you can also use a food processor.you can even be fancy and add olives or mushrooms before blending.

Keep refrigerated.Consume within 3-4 days or freeze for long term storage.