Oh Organ meats!!!! 6 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 didn’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! Through our families health journey 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 the fatty, affordable cuts of meat. 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.And they taste great! 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! This recipe is so easy and only takes about half an hour to make at the most. If you are having guests over this will definitely impress.
How is our Pâté good for you??
Livers contain very high levels of several different important nutrients. They are very high in Vitamin A, Vitamin B12 and Folate. These 3 nutrients are extremely important for fertility and pregnancy so its great to eat it to up your levels. VItamin A promotes good vision, contributes to healthy skin, digestion and immunity. Vitamin B12 is great to increase your energy levels and improve mental functions. Folate is very very very important during pregnancy, it reduces the risks of birth defects and developmental issues in your unborn child so if you are pregnant, liver is the ultimate whole food supplement.
When you are looking for liver, buy the best sort you can afford. The liver is the filter of toxins so its a good idea to go for organic, free range and pasture fed. I got mine from feather and bone. They were fab!!
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.
Lets get cooking!
Prep Time: 10 minutes
Cook time: 15 minutes
300 grams of Organic Pastured Duck Livers
5 pieces of Bacon
Small Handful of each Rosemary, Parsley, Thyme,
1 Bay leaf
50 grams Butter or Coconut oil
100 grams Fresh Cream
Pinch Salt and Pepper
Remove the white
sinewy bits from livers.
Preheat Oven to
Melt butter into
baking tray and then lay all ingredients on tray except the cream.
Bake for 15
Pull tray out from
oven and place all ingredients into a food processor, adding in the cream. Whizz until mixture is smooth.
Poor mixture into
small shaped dish and place into the fridge to set. Also tastes amazing warm!
melted butter or fresh herbs.