• 2 garlic cloves crushed or chopped finely
• 1 onion finely chopped
• 40g butter (or coconut or olive oil if dairy free)
• approx. 500 g beef liver
• 1/2 teaspoon sea salt
• 2 Tbsp tomato puree
• 1/3 cup red wine (optional)
• 2 large Tbsp organic cream (optional)
• 1 Tbsp fresh rosemary finely chopped
• 1 tsp fresh (or dried) lemon thyme
• 1 large handful of parsley chopped
• Generous pinch himalayan or celtic sea salt
• Extra butter

Directions:

1. Heat the butter or oil in a frying pan and sauté the livers with the onion and garlic over a medium heat.
2. Cook, stirring, until the livers are lightly browned with no pink remaining, about 10 minutes.
3. Transfer to a food processor, add the remaining ingredients and season well with freshly ground black pepper.
4. Process until smooth and fluffy.
5. Transfer back to the pan and cook for a further 5 minutes on a medium heat.
6. Scrape the pâté into 2 or 3 large ramekins.
7. The pâté can be covered with a thin layer of melted butter  and refrigerated for up to 1 week or frozen for up to 2 or 3 months.

Notes

• I often use almost 1 kg of liver and double the recipe above and then pop the pate in the freezer for another time.
• Mushrooms make another great addition to pate.  Try roughly chopping and adding about 1 cup at the sautéing stage.