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Saltbush Lamb’s Liver Pate

Pate is a funny thing. It’s a delicacy, rather trendy and makes regular appearances at most common dinner parties. Generally speaking, most people like it’s smooth texture, rich flavour and satisfying nutrient-density. Liver on the other hand is another story. It overwhelms people. Grosses them out. Revolts them. The idea of regularly consuming organ meat is a foreign concept to a generation raised on more “premium” cuts of meat. Newsflash … pate is made from liver and liver itself is nothing to be afraid of.

The trick is to prepare it in a delicious way. This is a good rule of thumb for almost all “commonly detested” culinary items. I mean most people hate brussels sprouts, but add some butter, bacon and chives, and all of a sudden these cute baby cabbages seem much more appealing. Liver is no exception, it can be as yummy or gross as the ingredients you pair it with.

This recipe is a great beginners option for those that keep hearing about the cost effectiveness and health benefits of organ meats but are super-intimidated by the notion of cooking with offal.

Liver is one of those foods that I’m honestly not in love with and if it wasn’t so darn nutritious, I wouldn’t go out of my way to cook it. However there’s no denying that when I eat it I feel like I’ve had a B12 injection (I feel the same way about sardines – not my fave fish but I sure do feel amazing after eating them).

So it’s important to have pleasant ways to prepare this impressive source of B vitamins, vitamins A and D, protein, essential fats and vital trace minerals (think iron, zinc etc.), so that I can reap the benefits without feeling like I’m compromising on enjoyment. I really don’t like the idea of eating something if it doesn’t taste good … no matter how nourishing it is … who’s with me?

As always, this recipe has been approved by Mamma T and Phil (and if it passes Phil’s tick-of-approval then it must be good … he is very cautious of my cooking and supposedly “weird” ingredients), so is definitely a suitable dip for your next social gathering. You can also add it to meatballs, rissoles, meatloaves, Bolognese sauce etc. for added flavour or use as a filling for sandwiches or sushi.

Saltbush Lamb’s Liver Pate

  • 500g organic (organic is important as the liver may be hoarding chemicals that the lamb was exposed to and we don’t want that ending up in our food) Saltbush Lambs Fry/Liver (I bought mine at Foodland, if you aren’t in SA you may not have access to Saltbush Lamb, so just use regular organic lambs fry … you can also use organic chicken, turkey, beef etc. liver)
  • 1 Tablespoon of coconut oil, for sautéing (of course feel free to use organic butter, ghee, tallow, olive oil etc. if you prefer)
  • 1 heaped teaspoon each of minced garlic, minced ginger, dulse flakes and raw organic honey
  • 3 bay leaves
  • 1 cup chicken stock, homemade or made using broth of life or changing habits powdered chicken stocks and boiling filtered water (not affiliate links, I just love these brands and like letting people know about them)
  • 2 teaspoons extra chicken broth powder (if you don’t have any use 1 teaspoon of pure sea salt or Himalayan salt) – please only use good quality natural broth powders like the two suggested above … most supermarket brands are filled with MSG, nasty additives and preservatives etc. you’re after one that is made simply from organic bones, veggies, apple cider vinegar and salt
  • Pure sea salt or Himalayan salt and black pepper, to taste
  • Organic Full Cream Milk to soak livers – this removes bitterness

Method

Dice liver into cubes and submerge in bowl with milk for an hour or so or up to several hours. You can leave in fridge to soak.

Drain and rinse the liver super well so no milk remains. As a note, I am pretty sensitive to dairy, however I don’t seem to react to livers that have been soaked in milk and then drained and rinsed VERY well. But I don’t have a full-blown dairy allergy, so proceed with caution. I wouldn’t risk testing the waters in those with a history of serious allergies or intolerances

Pat liver dry and set aside. Heat coconut oil over a medium heat in a saucepan and add bay leaves, ginger, garlic, dulse, the 2 extra teaspoons of chicken stock powder and salt and pepper. Sauté until fragrant (1-3 minutes) before adding the diced, soaked, rinsed, drained and patted dry (with kitchen paper) liver.

Saute for 5-7 minutes until liver is cooked through, but still slightly pink in the middle, add honey and remove from the heat, stirring to coat. Remove Bay leaves – they are more for infusion rather than emulsion.

Transfer to a food processor (no surprise that I used my Vitamix) with chicken stock and blend until smooth, thick and creamy.

Store in a glass jar in the fridge for up to 1 month or freeze individual portions in ice cube trays ready to add to meals. Lasts  4-6 months.