Because it's easier to get some people (like my kids) to eat liver if it's paired with bacon, today we have the recipe for Double Bacon Liver Pate. Before you say “Yuk!” because it's liver, just remember everything's better with bacon. Also, if you've ever priced out pate in a store or restaurant, you know that it can be some seriously expensive gourmet fare.
Double Bacon Liver Pate Recipe
Ingredients
12 slices bacon 1 Tablespoon butter or coconut oil 1 cup sliced fresh mushrooms (or one small can mushrooms) 1/2 cup chopped onion 1 cup chicken livers 1/2 teaspoon Worcestershire sauce (optional) 2 Tablespoons mayo 1/2 teaspoon sea salt (less to taste – the bacon may add enough salt) 1/4 teaspoon black pepper
Directions
In a heavy skillet, fry the bacon until barely crispy. Remove the bacon and drain on paper towels, reserving the drippings in the pan. Turn the heat to low. Add the butter and saute the onions and mushrooms for 15 minutes, or until completely limp, stirring occasionally.
Meanwhile, in a medium saucepan, bring some water to a boil. Add the chicken livers, return to a boil, cover, and remove from the heat. Allow to stand for 15 minutes. Drain thoroughly. This gentle cooking method keeps the liver tender.
In a food processor, pulse the drained chicken livers until ground. Add the bacon, onion and mushroom mixture, and remaining ingredients, and pulse until well combined.
Serve with celery and bell pepper sticks or crackers.
Why should you eat liver?
I'm not a huge fan of liver, but I eat it, because I know it's good for me. Healing Naturally by Bee shares a few liver facts:
4 ounces of raw chicken liver has about 20 grams of protein. Because the protein is of animal origin, liver contains all of the amino acids essential to human health.
Liver provides the most concentrated amount of vitamin A of all food sources. It is considered an efficient aid in vitamin A deficiency. Beef liver provides 18,000 mcg of vitamin in 3 1/2 ounces.
Liver has long been a part of the treatment for pernicious anemia because it is a rich source of heme iron (the organic iron in animal foods). This type of iron is five times more easily absorbed than non-heme iron (found in plants). …
Liver is a good source of the mineral phosphorus. A diet which includes large quantities of liver also should include added calcium since high phosphorus intake can create a deficiency of calcium. Liver is one of the few natural sources of vitamin D, and it is also an excellent source of all the B vitamins (particularly B12), copper, vitamin C, and trace minerals.
So, even if you're not a liver person, I encourage you to give this one a try – you might be pleasantly surprised. If you are a liver person, I can pretty much guarantee you'll like it. You can also cut the amount of bacon in half and use another tablespoon of butter or coconut oil if you want more liver flavor. Like my grandma always said, “Try it! You'll like it!”
An easy to make liver pate that is so tasty even my kids will eat it.
Yield:20 servings 1x
Ingredients
UnitsScale
12 slices bacon
1 Tablespoon butter or coconut oil
1cup sliced fresh mushrooms (or one small can mushrooms)
1/2cup chopped onion
1cup chicken livers
1/2 teaspoon Worcestershire sauce (optional)
2 Tablespoons mayonnaise
1/2 teaspoon sea salt (less to taste – the bacon may add enough salt)
1/4 teaspoon black pepper
Instructions
In a heavy skillet, fry the bacon until barely crispy. Remove the bacon and drain on paper towels, reserving the drippings in the pan. Turn the heat to low. Add the butter and saute the onions and mushrooms for 15 minutes, or until completely limp, stirring occasionally.
Meanwhile, in a medium saucepan, bring some water to a boil. Add the chicken livers, return to a boil, cover, and remove from the heat. Allow to stand for 15 minutes. Drain thoroughly. This gentle cooking method keeps the liver tender.
In a food processor, pulse the drained chicken livers until ground. Add the bacon, onion and mushroom mixture, and remaining ingredients, and pulse until well combined.
Serve with celery and bell pepper sticks or crackers.
You can also freeze the pate in small portions using a scoop or an ice cube tray, and then defrost a little at a time for later serving. Here I used my FM-2000 vacuum sealer to store 3 small scoops of liver pate. Don't forget to mark with the contents and date.
You may also enjoy:
Vacuum Sealer Comparison
How to Cook a Beef Tongue
Homemade Baked Beans
The Whole Beast: Nose to Tail Eating
Odd Bits: How to Cook the Rest of the Animal [A Cookbook]
Top 50 Most Delicious Pâté Recipes (Recipe Top 50's Book 42)
Liver is a powerhouse of nutrients and a child friendly recipe makes it accessible! Packed with iron and B12 important for healthy blood cells and for providing energy.
Liver is a very rich source of vitamin A. Do not eat liver or liver products, such as pâté, more than once a week. You should also be aware of how much vitamin A there is in any supplements you take.
The choice of meat used in pâté can significantly influence its flavor and texture. For example, chicken liver pâté tends to be smooth and spreadable, while a game pâté may be more robust and coarse. The balance of lean meats and fat in a recipe is very important as it will define its texture and flavor profile.
The pâté will last a week or so in the fridge. If you want to preserve it for up to a month, pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it.
People who eat liver or liver pâté once a week may be having more than an average of 1.5mg of vitamin A per day. If you eat liver or liver products every week, you may want to consider cutting back or not eating them as often.
In comparison to chicken breast/muscle meat, chicken liver is significantly more nutrient-dense and beneficial for our health. The flavour is perfect for a creamy homemade pâté which makes a great nutrient-dense protein source for a lunch plate.
Although pâté boosts your mineral and vitamin intake, you should consume it in moderation because it's high in fat and moderately high in cholesterol. Each ounce of pâté contains 8 grams of total fat, which includes 2.7 grams of saturated fatty acids.
This means: not eating liver or liver products, such as pate, more than once a week - or having smaller portions of these. taking no more than 1.5mg of vitamin A a day in supplements (including fish liver oil), if not eating liver.
Often artisanal pâté is made with locally sourced ingredients, with meat and fat from small farms instead of large corporations. The practices the company adheres to can drastically influence the price of the final product, creating a rather large gap between mass-market production and artisanal product.
The word "pâté" is related to the word "pasta." This isn't just a fun fact of linguistics. Pâté was indeed related to dough. A few centuries ago, pâté was prepared the same way it is today — minced meat was chopped, carrots, onions and spices were added.
For beginners, Daguin recommends pâté de campagne as a "pâté 101." This country-style pâté is traditionally made with coarse ground pork meat and pork liver with garlic, parsley and sometimes onion, rosemary and clove, making it a savory and easy intro to those unfamiliar with pâté's often unique texture and flavor.
Examine its appearance - if you see any mold development or changes in color (grey or green instead of the usual pinkish/beige), it's likely spoiled. Likewise, a sour or off-putting smell is another strong indication your Pate is not safe to eat.
As the name suggests, hard cheese is firm and goes perfectly well with our creamy and decadent mousse pâtés. Often savory, hard cheese can be divided into two categories: hard (such as Parmesan), and semi-hard (such as Gouda). We suggest pairing the former with Black Peppercorn, and the latter with Chicken Liver.
Chicken liver pate freezes very well and I always make a double batch using 500gms of chicken livers. What is this? I fill ceramic ramekins with the pate, top them with melted butter and a bay leaf and then wrap them tightly in plastic wrap to freeze.
Even if they do say it's OK to start solids early, they'll probably recommend that you hold off on giving liver until at least six months. How much liver can my baby eat? Official NHS advice states that babies should have liver (and liver products such as pate) no more than once a week.
As the saying goes, fresh is best. Introducing paté is one of the best things you can do to give your little one a beautiful nutrient dense start to life. High in B12. Vitamin B12 is critical for a healthy nervous system and mood, and to prevent anaemia, amongst other things.
Liver pâté is a very nutritious product and its consumption can greatly improve your daily intake of certain vitamins and minerals like iron, zinc, and folate.
At this age you can also offer store bought pâté, though keep tabs on overall sodium intake. For an easy reference to what foods have the nutrients babies need most, check out our Nutrition Cheat Sheet.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
