Oh Organ meats!!!! 4 1/2 years ago when I met my husband I was disgusted at the fortnightly smell of offal that came from the kitchen – Liver, kidney, bone broth, brains… All totally gross to me and not only gross but I thought of it as poor people food… Don’t ask me why. I’ve never eaten alot of red meat, it doesn’t appeal to me but when I did I wanted only the “best bit”, the most expensive, the muscle! Little did I know that the muscle is the least nutritious part and although packed with protein, the fats and organs hold the best bits! Lately I have been doing alot of reading on organ meats and their benefits to us and our children’s ever developing bodies. THEY ARE AMAZING! So I have set out to get organ eating… I’m warning you now; the next few weeks recipes will be all about organs. Not because I want to gross you out… Its because I want to open your eyes to the old fashioned traditional way of eating full fat meats that we have forgotten about and why we need to bring them back into our kitchens. They have fantastic health benefits and I want us all to eat a little of this glory food. I am also warning you now that these recipes will taste fantastic! As I am only slowly working my way into eating organ meats I instructed my REAL FOOD CHEF (my amazing husband) to make these recipes taste good, and I mean taste bloody AMAZING! The ideal way of eating these foods is to sear each side slightly and eat it rare but lets face it… When you are entering the world of organ meats you are not going to eat a raw liver… Well I am not! So here is our first organ meat recipe; CHICKEN LIVER PATE! It is beautiful! TRY IT! Its so so so easy and only takes about half an hour to make at the most. If you are having guests over this will definitely impress.
Real grass fed butter and cream – Little do people know that real grass fed butter and cream is full of nutrients that our bodies need. Yes it is saturated fat but this type of fat is good for us. It is a completely natural food essential to our health. When looking for butters and creams RAW is best in my opinion but it is sometimes hard to find and alot of people have mixed feelings on it. Anything that comes from a cow should be grass fed. This is there natural food. If a cow is fed grains thats when problems start so try to go for a grass fed butter or cream, you can find this in your local organic or health food store.
1. Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and adrenal health. 2. Contains lauric acid, important in treating fungal infections and Candida.3. Contains lecithin, essential for cholesterol metabolism. 4. Contains antioxidants that protect against free radical damage. 5. Has antioxidants that protect against weakening arteries.6. Is a great source of Vitamins E and K. 7. Is a very rich source of the vital mineral selenium.8. Saturated fats in butter have strong anti-tumor and anti-cancer properties.9. Butter contains conjugated linoleic acid (CLA), which is a potent anti-cancer agent, muscle builder and immunity booster. 10. Vitamin D3 found in butter is essential to absorption of calcium.11. Protects against tooth decay. 12. Is our only source of an anti-stiffness factor, which protects against calcification of the joints. 13. Anti-stiffness factor in butter also prevents hardening of the arteries, cataracts, and calcification of the pineal gland. 14. Is a source of activator X, which helps our body absorb minerals. 15. Is a source of iodine in a highly absorbable form. 16. May promote fertility in women. 17. Is a source of medium-chain triglycerides, which are not stored in our bodies as fat tissue. 18. Cholesterol found in butterfat is essential to children’s brain and nervous system development. 19. Contains arachidonic acid which plays a role in brain function and is a vital component of cell membranes. 20. Protects against gastrointestinal infections in the very young or the elderly. (Farmstead Fresh Newsletter)
300 grams of Organic Pastured Chicken Livers
1 1/2 Onions
4 pieces of chemical-free Bacon
Small Handful of each Rosemary, Parsley, Thyme, Oregano
1 Bay leaf
50 grams Butter
100 grams Fresh Cream
Pinch Salt and Pepper
- Remove the white sinewy bits from livers.
- Preheat Oven to 220 Degrees
- Melt butter into baking tray and then lay all ingredients on tray except the cream.
- Bake for 15 minutes
- Put tray out from oven and place all ingredients into your food processor, adding in the cream. Wizz until mixture is smooth.
- Poor mixture into small shaped dish and place into the fridge to set (Also tastes AAAAA-MAZING warm).
- ENJOY! Seriously YUM!