http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.
Paté | Topping |
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- 500 g Beef liver, sliced
- 50 g Ghee or butter
- 2-3 Shallots, diced
- 30 g Ginger, peeled and thinly sliced
- 1 tbsp Brandy, optional
- 1 tsp Pink sea salt
- 1 tsp Mixed peppers (green, white, black and pink)
- Large pinch of nutmeg
- 5-6 Sage leaves
- 100 ml Heavy cream
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- 4 tbsp Ghee or butter
- 1 tsp Pink peppercorns
- 2 tbsp Pinenuts
- 1 tsp Hemp seeds
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- Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
- Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
- Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
- Pack into small serving dishes, then cover and refrigerate for 15 minutes.
- Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
- Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.
http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com
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