Turmeric Liver Pate

by | Oct 26, 2015 | 2 comments

Sometimes you just need a real food nutrient boost, especially when faced with certain health challenges. Increasing your nutrient intake can be a crucial part of: healing infertility and hormonal issues naturally, addressing disease and disorders, such as autoimmune disease, thyroid dysfunction and adrenal issues and supporting healthy growth and development of toddlers, children, teens and adults. We recommend to incorporate liver into your diet due to the high amounts of bioavailable nutrients it contains, it plays a key role in rebuilding nutritional deficiencies. Did you know that liver is one of the best sources of bio-available Vitamin A, it contains all the B Vitamins and is particularly high in Vitamin B12, iron and trace minerals. Because we have added our Turmeric powder into this recipe, it also has amazing anti-inflammatory properties and much more.

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 minsDifficultyBeginner
 400 g liver (chicken, duck, lamb or turkey)
 4 garlic cloves, chopped (or more if you love garlic)
 A generous amount of ghee or butter, melted
 Cracked pepper to taste
Thermomix Method
1

Fry the liver in ghee or butter until almost cooked through about ¾ cooked. Add the garlic and continue cooking until the garlic is golden and the liver is fully cooked.

2

Add the liver, garlic and juice to the thermomix bowl along with all other ingredients. Add a generous amount of melted ghee or butter and blitz together on Speed 5/6 for 30 seconds.

3

Scrape down the sides and add more ghee or butter if needed and blitz again to create your desired consistency. It should be lump free and quite creamy.

4

Taste the mixture and adjust if needed.

5

Once ready, spoon the pate into small containers, keep some in the fridge and freeze some for later use to add to soups, stews, curries, meatballs, rissoles, spaghetti sauces and more. For the fresh batch you can use it as a dip with vegetable sticks, spread onto cucumber rounds, onto toasted or fresh bread or rolls, seed/ paleo crackers etc.

Normal Method
6

Fry the liver in ghee or butter until almost cooked through about ¾ cooked. Add the garlic and continue cooking until the garlic is golden and the liver is fully cooked.

7

Add the liver, garlic and juice to a good quality food processor along with all other ingredients. Add a generous amount of melted ghee or butter and blitz together until combined.

8

Scrape down the sides and add more ghee or butter if needed, the continue to blitz until you create your desired consistency. It should be lump free and quite creamy.

9

Taste the mixture and adjust if needed.

10

Once ready, spoon the pate into small containers, keep some in the fridge and freeze some for later use to add to soups, stews, curries, meatballs, rissoles, spaghetti sauces and more. For the fresh batch you can use it as a dip with vegetable sticks, spread onto cucumber rounds, onto toasted or fresh bread or rolls, seed/ paleo crackers etc.

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Ingredients

 400 g liver (chicken, duck, lamb or turkey)
 4 garlic cloves, chopped (or more if you love garlic)
 A generous amount of ghee or butter, melted
 Cracked pepper to taste

Directions

Thermomix Method
1

Fry the liver in ghee or butter until almost cooked through about ¾ cooked. Add the garlic and continue cooking until the garlic is golden and the liver is fully cooked.

2

Add the liver, garlic and juice to the thermomix bowl along with all other ingredients. Add a generous amount of melted ghee or butter and blitz together on Speed 5/6 for 30 seconds.

3

Scrape down the sides and add more ghee or butter if needed and blitz again to create your desired consistency. It should be lump free and quite creamy.

4

Taste the mixture and adjust if needed.

5

Once ready, spoon the pate into small containers, keep some in the fridge and freeze some for later use to add to soups, stews, curries, meatballs, rissoles, spaghetti sauces and more. For the fresh batch you can use it as a dip with vegetable sticks, spread onto cucumber rounds, onto toasted or fresh bread or rolls, seed/ paleo crackers etc.

Normal Method
6

Fry the liver in ghee or butter until almost cooked through about ¾ cooked. Add the garlic and continue cooking until the garlic is golden and the liver is fully cooked.

7

Add the liver, garlic and juice to a good quality food processor along with all other ingredients. Add a generous amount of melted ghee or butter and blitz together until combined.

8

Scrape down the sides and add more ghee or butter if needed, the continue to blitz until you create your desired consistency. It should be lump free and quite creamy.

9

Taste the mixture and adjust if needed.

10

Once ready, spoon the pate into small containers, keep some in the fridge and freeze some for later use to add to soups, stews, curries, meatballs, rissoles, spaghetti sauces and more. For the fresh batch you can use it as a dip with vegetable sticks, spread onto cucumber rounds, onto toasted or fresh bread or rolls, seed/ paleo crackers etc.

Turmeric Liver Pate
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2 Comments

  1. Stephanie

    Is that really “36” cloves of garlic????
    Or
    Three to six cloves of garlic???
    36 cloves seems like a lot……..

    Reply
    • Kerry White

      Hi Stephanie! Thanks for getting in touch. Yes, that should read 3 to 6 cloves of garlic…we recently switched to a new recipe system and it has distorted some measurements. 36 cloves of garlic would be rather overpowering, even if you love the stuff! Sorry for any confusion – all fixed now 🙂

      Reply

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