Two Ways with Nature’s Multivitamin
Liver is a superfood – nature’s very own multivitamin. We should all eat more of it – and aim to get 1-2 portions in our diet each week. It is vitamin & mineral rich – particularly vitamins A (retinol), D, Folate (B9) & B12 – all supporting essential bodily functions.
My favourite way to eat liver is all ground up into a pâté – trouble is it doesn’t look very pretty. Even the most gourmet chef of a Michelin starred restaurant in the capital of courmetsville would struggle to make a liver pâté look anything more attractive than some brown grainy slob. Cast you fears aside and decorate with herbs, put it in a pretty dish or wrap it in bacon instead!
I’ve made a simple tasty pâté with duck liver before, and this time decided to do something a little more complicated and try out the terrine instead. If you want something to serve to others that looks a little more fancy then the terrine is for you. If you just want to get some liver down you and enjoy the flavour that bacon adds when blended in with the pâté (VERY nice) then the pâté is for you. I added basil to the terrine as I think it makes a great companion for anything chickeny, then I then went wild and added green olives to the pâté.
A few slices or small pot of each makes a great breakfast, snack or starter! Another fab way to eat the pâté would be with cucumber, celery or carrot dippers.
Basil & Chicken Liver Bacon Wrapped Terrine (12 slices / serves 4)
- Ingredients: 10 rashers free-range streaky bacon, 450g free-range chicken livers, 25g fresh basil, Celtic salt, Tablespoon chives, 1 Tablespoon apple cider vinegar.
- Method: Line a loaf pan with the strips of bacon, leaving an overhang on the sides. Blend the raw chicken livers in a food processor with the basil, salt, chives and vinegar. Pour the chicken mix into the tin and wrap the bacon layers over the top. Cover with foil and place in a pre-heated at 170 degrees C fan oven in a dish filled with water (up to half way up the sides of the terrine) for 1hr 15mins. Remove the terrine from the oven and drain off any excess fat that has leaked out. Place a heavy dish on top of the terrine and leave to cool. When completely cooled remove from tin, and slice up to serve with some fresh leaves. Terrine can be frozen in slices.
Chicken Liver, Bacon & Olive Pâté (serves 4)
- Ingredients: 4 rashers of free-range bacon diced, 400g fresh free-range chicken liver, 2 Tablespoons apple cider vinegar, squeeze of lemon juice, 12 green pitted olives, 2 Tablespoon chives, salt, 3 Tablespoons ghee (or coconut oil)
- Method: In a large frying pan fry the diced bacon, till browned. Then add the chicken liver and cook for approx 7 mins, till browned on both sides. Next add the apple cider vinegar & squeeze lemon to the pan, stir and cook till the juices evaporate. Scatter the green olives & chives into the pan to distribute, season, then tip the lot into a blender with the ghee. Pulse until a smooth pate forms. Spoon into ramekins and refrigerate till it solidifies. Once cooled it can also be wrapped up tightly and frozen.
You could easily add a few cloves of garlic to both recipes if you’re that way inclined.
How do you include liver in your diet?