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!”
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Double Bacon Liver Pate
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An easy to make liver pate that is so tasty even my kids will eat it.
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.
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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 pâté is a pâté and meat spread popular in Northern and Eastern Europe. Made from finely or coarsely ground pork liver and lard, it is similar to certain types of French and Belgian pâtés.
Refrigerator: Refrigerate chicken liver pâté tightly covered for up to 1 week. To refrigerate it longer than 1 week but no longer than 1 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.
Liver deserves its status as a superfood because it is the most nutrient dense part of an animal. It is ideal for those with inflammatory or autoimmune conditions to support gut healing. It is also supportive for your immune system, skin, gut and may help prevent bleeding gums.
pâté of all types, including vegetable pâté – they can contain listeria, a type of bacteria that could harm your unborn baby. liver and liver products – these foods are very high in vitamin A, and too much vitamin A can harm the unborn child.
If you take a supplement that contains vitamin A, do not take too much because this could be harmful. 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.
Raw chicken livers are a high risk food that have a history of causing illnesses. Liver pâté is a common source for campylobacteriosis due to preparation with undercooked livers. Why does it thrive in pâté? Raw chicken livers contain Campylobacter throughout, unlike other chicken parts where it resides on the surface.
It may be an acquired taste, but it's something that you should go out of your way to acquire—like a learned language, or a rare book. The iron-y, gamey taste of liver, the most accessible of all the organ meats, sharpens all that it accompanies.
It's possible, and dangerous, to get too much vitamin A. Eating large amounts of liver can lead to symptoms of vitamin A toxicity, which happens when your own liver can't process the excess vitamin A quickly enough. Most doctors recommend that people without vitamin deficiencies eat just one serving of liver per week.
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.
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.
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.
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.
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.
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.
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.
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.
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