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Paleobird Liver Pate

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  • #16
    Thank you so much! I've been so reluctant to do anything with the beef and venison livers in our freezer. I've never liked liver and onions and couldn't really think of any other way I might like it. Frankly, I told my husband he should use it for hunting bait. Now, he may not want to after I make a little of this...
    Some people just need a sympathetic pat... On the head... With a hammer.

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    • #17
      Originally posted by AuroraB View Post
      Thank you so much! I've been so reluctant to do anything with the beef and venison livers in our freezer. I've never liked liver and onions and couldn't really think of any other way I might like it. Frankly, I told my husband he should use it for hunting bait. Now, he may not want to after I make a little of this...
      Oooh. I've never had venison liver. That sounds lovely.

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      • #18
        Made some, but used sour cream since I was out of heavy cream. Turned out really good!

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        • #19
          Originally posted by Neckhammer View Post
          Made some, but used sour cream since I was out of heavy cream. Turned out really good!
          Good idea. Have you ever tried labne kefir cheese? It's a middle eastern food that I have been loving on this keto plan. It tastes like kefir but is, consistency wise, about half way between cream cheese and sour cream. I bet that would be good in the pate' too.

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          • #20
            Originally posted by Paleobird View Post
            When in doubt, add more.
            ^^Love this . Thank you!
            My Journal: Candy in Primal Wonderland
            My Blog: Candy in Wonderland
            Goal for 2012: keep weight steady (+/- 74 kg): check
            Goal for 2013: lose 10 kg and keep new weight (+/- 65 kg)

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            • #21
              Just made a batch with beef liver. Tastes very good out of the blender.

              How long do you think this will keep in the fridge?

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              • #22
                Originally posted by OneDeltaTenTango View Post
                Just made a batch with beef liver. Tastes very good out of the blender.

                How long do you think this will keep in the fridge?
                If it's going to be more than a week or two, you should seal the tops of the containers with fat (I use coconut oil) and toss in the freezer.

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                • #23
                  I make roasted veggie chips by cooking slices of veggies at 400 for 1/2 hour, then put on racks and dehydrate for a couple hours at low heat. They turn out crisp and substantial and ROCK with pate on them. I love this for dinner with some spicy radishes!

                  Looking forward to making this recipe! I tend to like mine with mushrooms and a little drizzle of truffle oil, but have been looking for a recipe to make at home as I've become a control freak since going Primal.

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                  • #24
                    Originally posted by Paleobird View Post
                    If it's going to be more than a week or two, you should seal the tops of the containers with fat (I use coconut oil) and toss in the freezer.
                    Thanks, PB.

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                    • #25
                      I just invented a version of the classic pate' but one that would be suitable for people with dairy intolerances (or doing super strict whole 30s).

                      It is the same basic idea except cook the liver in coconut oil (or any other non-butter fat). Then sub coconut cream (not coconut milk, it has to be the thick stuff) for the whipping cream.

                      I just tried this and it came out delicious. Very smooth.

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                      • #26
                        Thankyou Paleobird for the pate recipes, going to give those a try this weekend.

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                        • #27
                          love pate, will check your recipes! yummy

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                          • #28
                            Originally posted by secret agent girl
                            This sounds really neat! What veg. do you use and how do you slice them? Do you oil or season them?
                            I used turnips, beets and squash (something like butternut), but you could do others. The beets are always the crowd fave. I slice them with a mandolin, but a sharp knife and an eye for thickness would work too. That would be a lot of slicing though - they're going to reduce in size quite a bit. You want the slices fairly substantial (1/4" or so) so that they can roast first (on cookie sheets), and you want to roast them till they're well done. It's only after they're done roasting that you dehydrate them. If you just dehydrate them, then they turn out leathery and floppy. After they roast, I put them on baking racks and let them cool a bit, then I put them back in and dehydrate. They'll keep a week or so in an airtight container.

                            I spray with a light spritz of avocado oil (which is just my person go-to oil. Olive or coconut would work fine), and sprinkle with some sea salt. They would also be excellent with some garlic and/or basil.

                            It took me a couple tries to get the consistency I wanted, and I still have to change things every time I move and have to adjust to a different oven, so definitely start with a small batch and experiment a bit. Enjoy!

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                            • #29
                              Just made chicken liver pate yesterday. Wish I had seen this thread before making it, heh! I just winged it. I didn't have any onions at home so I used olive paste and garlic. It was too dry so I added some curry sauce from the beef curry I made in the crockpot. So random. It's still good though. Looking forward to eating a lot of it tomorrow.

                              My journal

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                              • #30
                                I love pate too. this is how I make it:
                                I take a pound of beef or lamb liver and two lamb hearts. I wash everything, cut hearts in half and boil all in salted water. Don't boil for too long because liver becomes hard and rubbery when overcooked, if there's no sign of blood - it's done, it only takes 10-15mins.
                                While those are boiling I fry a generous amount of onions in coconut oil. When onions are almost done I add two heap tablespoons of butter. Butter will melt and together with coconut oil will make blending process easier.
                                I break cooked liver into smaller pieces by hand and during this process I remove bigger blood vessels and other connective tissue from it, and chop hearts into small pieces. I throw liver, hearts, onions with all the fat into the food processor, add salt, pepper and teaspoon of dijon mustard and whizzz until smooth. if mixture is too dry - add water or cream. I like my pate fat, I rarely have to add more liquid to aid the blending. this last me for about 5 days. I usually eat it with fresh salad. yummy! next time I'm gonna add some garlic - sounds even more delicious.

                                I wouldn't eat liver prepared in any other way, it's just something about its texture I don't like. But the pate works brilliantly. And only the looks of the hearts make my stomach turn (tbh I feel a bit nauseous when chopping them up). but once they're blended into the pate and don't reassemble the hearts anymore - it's all fine.

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