http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com
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http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com
This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.
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- Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
- Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
- Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
- Pack into small serving dishes, then cover and refrigerate for 15 minutes.
- Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
- Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.
http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com
Oh boy ! I had several coffees and now I think I'll run into the kitchen..... my taste buds are working full speed :-)
ReplyDeleteI love chicken liver pate, but I'm not sure I've ever even tasted a beef version! It sounds amazing---and perfect for the holidays!!
ReplyDeleteI love chopped liver which essentially is pate. This sounds so delicious from the list of ingredients. I’m going to save this to try, I am certain my family will love this!
ReplyDeleteBeef liver took me by surprise, only have tried chicken. But is looks delicious for sure. Perfect for upcoming holidays!
ReplyDeleteI, too, have never tasted beef liver pate! Other than being beef, all the rest of the ingredients seem very similar to the chicken liver version so would love to give this a try. I even have a bag of hemp seeds on hand :)
ReplyDeleteI would love to try a spoonful of this! It looks delicious Angie.
ReplyDeleteI've never tasted nor cooked beef liver, but it looks and sounds delicious!
ReplyDeleteHow wonderful! I love pate. Your pate recipe is really different. I especially love the addition of ginger.
ReplyDeleteLooks very delicious! I have to try it.
ReplyDeletethis pate looks absolutely delicious Angie!
ReplyDeleteI love homemade pate, beef must be amazing in this one☺☺
ReplyDeleteAlthough I don't eat beef but it Sounds delicious, Angie!
ReplyDeleteYour presentation and photos are beautiful. The optional brandy sounds interesting!
ReplyDeleteWhat a fabulous recipe for the festive season coming up.
ReplyDeleteHave a beautiful day Angie.
:-) Mandy xo
perfect for those low on iron. This is both so nutritious and delicious :)
ReplyDeleteThis pate would make a fabulous holiday appetizer, Angie!!! The pistachios are a delicious addition! I love that this is nutritious and absolutely delicious!!! Cheers!
ReplyDeleteMy pate loving parents will love this recipe!
ReplyDeleteWell, this sounds very interesting! Not a fan of chicken liver, but have had beef liver when at home, didn't know it could be made into a delicious dip like this... :)
ReplyDeleteI have tasted chicken and pork liver but not beef liver. Sounds interesting.
ReplyDeleteI have been off the blogger train for so long, I have forgotten how wondrous and welcoming your photos are. What a delicious (and slightly decadent) recipe.
ReplyDeleteI love homemade liver pate, but I have always made with chicken liver. This is a must-try, the ginger makes it even more interesting.
ReplyDeleteServing the pate with the crackers looks really delicious!
ReplyDeleteAngie, looking at your gorgeous photos this morning make me feel as if I'm at a party! My mother used to soak the liver in milk; not sure why.
ReplyDeleteThanks, happy new week too Angie :)
ReplyDeleteThis patè is so good! I would like to taste it :) Have a nice day
ReplyDeleteAll in all, I'm not a liver fan, but I do love a good pate'. Not sure if I've had a beef liver pate', but for making at home that would be easier because beef liver is easier for me to get. Thanks for the recipe! It looks wonderful!
ReplyDeleteYour version of pate is definitely different from most I've had and sounds delicious. Just wanted to check...your title say pistachio and pine nuts are in the recipe and photos. Do you sometimes make it both ways as they would both be delicious.
ReplyDelete@Karen (Back Road Journal) You are right. I actually made it with pistachio first, and other seeds too, but before I could update the blog, the pate was all gone, then I made this with pine nuts, but forgot to change the title.
ReplyDeleteMy hubby would love this, he spends a fortune on fancy pate's.
ReplyDeleteWhat a coincidence, I just posted a recipe for chestnut and mushroom paté. They are perfect for the holidays. And relatively inexpensive to make. I’ve only ever made chicken liver paté so this is a great recipe for me to try.
ReplyDeleteThis sounds perfect for the holiday season Angie!
ReplyDeleteI have to make this for my hubby for the holidays, he's going to love you for this Angie!!
ReplyDeleteI've never tried beef liver pate before, only chicken, but I bet it's delicious!
ReplyDeleteNot sure if I have tried beef liver (can't remember) but yes to chicken and duck liver. High in iron, good for us ladies especially ;p
ReplyDeleteOh yum, I'm craving this now! I love liver pate and I will try this recipe, Angie!
ReplyDeleteI love a good pate. This sounds yummy.
ReplyDeleteHow clever! I have never tried beef liver pate but of course, it is a brilliant idea and you have managed to add some great flavours. I am going to add this to our Christmas lunch line up. Thanks Angie 8)
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