Rosemary Liver Pate
2 min read

Rosemary Liver Pate

Rosemary Liver Pate

 

Ingredients

  • 400g chicken liver, rinsed
  • 1 tsp salt
  • Pepper to taste
  • 1/2 cup ghee or butter
  • 1 medium brown onion, roughly sliced 
  • 4 cloves of garlic, diced
  • 1 handful fresh rosemary leaves
  • 2 tsps ground coriander seeds
  • 1 1/2 tbsp apple cider vinegar or balsamic vinegar
  • Water if needed
  • Optional: 3-4 tbsp dried cranberries, soaked in boiling water to soften for 5-10 minutes. The amount you add will depend on how sweet you'd love it. 

Method

1. Heat up a pan to medium heat, and add in 1-2 tsps of the ghee that you have reserved. 
2. Add in the onion and rosemary and allow to sauté until the onion is translucent.
3. Add in the liver pieces, and continue to sauté until browned and just slightly pink in the middle. Add in the garlic in the last 2-3 minutes to gently cook.
4. Add all ingredients to your blender, including the remaining ghee and blend until creamy and emulsified. 
5. If you are struggling to get the consistency to as creamy as possible, add a little water (a tbsp at a time) to assist with blending. Personally, I wouldn't add more then 4-5 tbsps.
6. Scoop into small glass jars and place in the fridge until firm. if you'd like to, you can coat them with melted ghee or butter. Once complete, place some jars in the freezer, and then keep one in your fridge, that way nothing will go to waste.
7. Serve on veggie sticks, sourdough or crackers. Children often love it by itself off the spoon, too! 

Enjoy! 
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