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

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