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:
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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.
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.
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.
However, pregnant women should avoid: raw and undercooked meat because of the risk of toxoplasmosis – make sure any meat you eat is well cooked before eating. 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 such as liver pâté – this is a particularly rich source of vitamin A, so you may be at risk of having too much vitamin A if you have it more than once a week (if you're pregnant you should avoid eating liver or liver products)
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.
Unofficially, I might add that pâté is a classic “acquired taste”-type food. For kiddos or neophytes, the meatiness of it may be a tad overpowering, but for those who are old hands, it's savory and delicious.
While liver sausages are generally filled into casings, liver pâté is primarily filled into some sort of mould. As the name indicates, liver is commonly incorporated into these products while other types of pâté consist of meat and fat material only.
Refrigerated pâté or meat spreads can become contaminated with Listeria when they are made in a facility where Listeria persists. Refrigeration does not kill Listeria. A safer choice is “shelf-stable” pâté or meat spreads.
Splashes can potentially contain campylobacters, which can cross contaminate other foods that may be consumed without cooking. After the milk is removed from the refrigerator, it will be pink from the blood removed from the livers. Blood can give the pâté a bitter taste.
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.
Select a variety– for example, include one vegetable-based pâté, one truffle mousse, one creamy pork or duck, and one coarse cut. Plan to have about two to three ounces of pâté per person.
According to the NHS, it's fine to give your baby pate from about six months old, when they start eating solid foods. However, you'll need to limit the amounts of certain types of pate. A lot of meat and fish pate is made using liver, which contains very high levels of vitamin A.
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.
The liver does many jobs, but here are three big ones: It cleans your blood. It produces an important digestive liquid called bile. It stores energy in the form of a sugar called glycogen.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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