http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

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.
PatéTopping

500 g Beef liver, sliced
50 g Ghee or butter
2-3 Shallots, diced
30 g Ginger, peeled and thinly sliced
1 tbsp Brandy, optional
1 tsp Pink sea salt
1 tsp Mixed peppers (green, white, black and pink) Large pinch of nutmeg
5-6 Sage leaves
100 ml Heavy cream

4 tbsp Ghee or butter
1 tsp Pink peppercorns
2 tbsp Pinenuts
1 tsp Hemp seeds

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 ...