When you look at ANY vintage menu, there's ALWAYS some form of organ meat in the menu... and for good reason
Organ meats are not only one of the most nutritious foods you can eat, but they COMPLETE the micronutrient profile
Contrary to popular belief, you can't just live off steaks 24/7
You need your broths. Your fruit. The right carbs. And you need organs. They are the last piece of the puzzle most people miss and it's easier to eat organs 1-3x per week instead of lugging around supplements.
So HOW do you actually start getting organs in your diet? Most people think it's incredibly laborious and just the thought of figuring it out puts them off completely.
This is why, in today's email I will give you the EASIEST way to incorporate organs in your diet, and you won't even struggle to consume it
Cue PÂTÉ — a creamy blend of liver that you can keep and use throughout the week to keep on top of your micronutrient profile
Ingredients
- 500g cleaned liver
- 200g butter
- Drizzle of EVOO
- 1 garlic clove, minced
- 1 onion, thinly sliced
- Spices: Turmeric, garlic powder, smoked paprika
Equipment:
- Pan
- Spatula
- Food processor
- Bowl (to let liver cool)
Method
1. Preparing Liver
- Soak in milk for 20 minutes before cooking (don't soak overnight)
- Drain and pat dry
2. Sauté Onions
- On medium heat, drop a knob of butter and a dash of EVOO
- Once the fat is sizzling, add the onions with a pinch of salt and let them sweat
- Cook until translucent
3. Cook Liver
- Add the liver evenly across the pan, cook for 2-3 minutes
- Once you see the sides start to brown, use a spatula and flip
- Stir with the onions, add a bit of fat and cook for another 1-2 minutes
- Season accordingly. Add minced garlic, turmeric, garlic powder and smoked paprika. S&P.
- Liver should be a medium to a medium-well. Adjust cooking time according to preferences.
4. Pâté Time
- Once cooked, remove from the pan and let it cool
- Transfer it to a food processor to blend, and use the rest of the butter
- Use the pulse setting so you can control the exact texture you want; you can either make it relatively chunky or a smooth puree.
Frequently Asked Questions:
1. How do I store the pâté?
Store in small glass containers. I suggest keeping one for daily use in the refrigerator (should last about a week), and to freeze the rest.
2. Must I only use lamb liver?
No, feel free to use beef, chicken or any other liver! The recipe basically works the same.
3. What's the best way to eat pâté?
You can use pâté for just about anything. To spread on sourdough or accompanying some meat.
This recipe was from Optimal Fuel, exclusively given to readers of WARKITCHEN WEEKLY. Get more recipes like this here.
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