WHY YOU SHOULD CONSIDER EATING LIVER
Liver has a very high concentration of B vitamins including folate, ready available vitamin A, choline and iron just to mention a few. For many of us when eaten plain, liver can be quite overwhelming in terms of taste and texture. If you struggle with it, then this recipe is for you. Lamb liver is really soft in taste and by soaking it in lemon juice overnight it becomes even more palatable. While best eaten fresh, pâté can definitely be frozen for a couple of months.
Lamb Liver & Apple Pâté
- 500 g lamb liver best grass-fed
- 200 g bacon strips sliced, best grass-fed
- 1-2 pieces lemon juice
- 200 g apples diced
- 120 g ghee for frying and covering
- 2 small onions finely chopped
- 2 cloves garlic finely chopped
- 1/2 tsp bay leaves ground
- 1/2 tsp mace ground
- 1-2 tsp unrefined sea salt
- 1.5 dl dry sherry
- 1-2 tsp rose pepper whole, for topping
- 1-2 tsp thyme leaves for topping
- Rinse and drain the lamb liver, slice it in 15 to 20 smaller chunks, cut off any vessel or connective tissue. Transfer them into a glass container and pour over the juice of one to two lemons to cover the pieces. Leave in the fridge for at least 8 h.
- Fry bacon in a bit of ghee until some of its fat gets released, don’t brown. Add onions and garlic, further fry until onions are translucent, then add apples and all the spices. Cook stirring frequently until apples are soft, set aside.
- Drain and wash the pieces of liver, pat dry.
- Melt a bit of gee in a frying pan and fry the liver for 2 to 3 minutes until brown outside but still pink in the middle, salt.
- Add the sherry and cook for another 2 to 3 minutes.
- Transfer everything to a blender or food processor and pulse until smooth.
- Divide the mixture into sealable ramekins or glass jars.
- Heat the remaining ghee until melted but not hot. Spoon over pâté and sprinkle with rose pepper and thyme.
- Leave to set in the fridge for one hour before eating.
- Keeps well in the fridge for 3 to 5 days or in the freezer for up to two months.