In the Liver Powerhouse of Nutrients post, it’s clear that liver is a food that is beneficial to eat. The main issue is how to get good quality liver and cook/make it in a way that you can tolerate.
If you are keen to give liver pate a go despite my experience, here’s the recipe that actually tasted good in the end.
Orange Lamb Liver Pate by Slimbirdy
Ingredients
200g Lamb Liver
4 medium button mushrooms
2 rashers short cut bacon/ or lean ham
2 TBS butter
1 TBS Dijon mustard
1 mandarin or orange juiced
Salt
Method
Chop the liver in small pieces.
Slice the mushrooms. Dice the bacon/ham.
Melt 1 TBS butter in a fry pan on medium heat, add the mushrooms & bacon and cook for about 10 minutes.
Then add the lamb liver & about 1/4 tsp salt. Cook until browned on all sides.
Take off heat and allow to cool a little.
Get out your food processor and throw in the lamb liver mix, add the additional butter, mustard and orange juice.
Whiz for about 5 minutes & check the consistency. If it is too crumbly and falling apart, add a little more butter or juice if you have it.
Give it a taste and add more salt if necessary. And you’re done.
If you’re going to eat the batch in say a week, then leave it in the fridge.
I divide mine up into say 2 TBS lots and freeze it. Then I just pull out one portion & have one TBS at a time over 2 days.
Enjoy!
Kristy x
Join us for more discussion in our Facebook group – Dr Ray Peat Pro Metabolic – ZEN Beach Diet.
