I have just covered my b-vitamins in my nutrition lectures this terms, so I would thought that I would share with you some of the information that I have gathered from it and the importance of b-vitamins in your system. Organic liver is the best source of b-vitamins. It is not everyone’s cup of tea but I promise you the goodies in organic liver is the bomb-dizzle.
My chicken liver pate has been done before, but this time I added a little tawny (version of port) the results were outstanding. This recipe is one of the easiest ways to get a good boost of b-vitamins into your system. I bought the chicken livers from an organic butcher. Buying organic livers is probably the most important element to this recipe. The liver’s main function in any mammal is to help filter the baddies from the body. If your chicken has been raised on hormones, gm grains and antibiotics you are probably not going to get the best nutrition from it. If you are in Sydney’s East but from GRUB Butchers in Vaucluse.
B-vitamins helps your body obtain energy from food. A boost of b’s are fabulous for stress, energy levels and PMS. They also help good vision, normal appetite, healthy skin, nervous system and a healthy red blood cell formation. In some cases if you are lacking in iron, a good boost of b’s will help you get back on track.
Great thing about pate you can make a batch up and freeze for later. Bring out at your next cheese plate for the gang coming around.
Makes three large pots of liver pate
1 Large White Onion, diced
3 Garlic Cloves, crushed
500g-750g organic chicken livers
1/4 cup tawny/port/sherry/whiskey
3-4 Sprigs thyme leaves
Sea Salt and pepper
- In a large frying pan add half of the butter over a medium heat, add onions and garlic and sautéed until soft and fragrant.
- Add the livers and half the thyme leaves, gently fry for 7-10 minutes. I like mine still a little pink in the middle.
- Add the tawny and about half more of the butter and let it heat for 2-4 minutes.
- Take off heat and add to food processor, blitz until smooth paste. Season with salt and pepper. Pour into pots or dishes.
- Melt the last quarter of butter in a small sauce pan. Pour clarified butter over pots to seal the pate in. Pop a few sprigs of thyme on top and leave to chill in the fridge for 30 minutes to an hour.
- Serve with toasted sourdough and some orange marmalade.