This pâté is the perfect way to introduce squeamish family and friends to this nutrient-packed organ meat. For more information about exactly what makes liver such an exceptional fuel source, check out Organ Meat 101.
- Chicken, beef, and lamb livers all work
- Substitute shallots if you're out of onions
- Fuji or more tart apples are best
- Fresh from an herb garden is best, but sub 1 heaping tsp of dried if unavailable
- Pour boiling water over cashews and soak during prep and cooking.
- Heat 2 Tbsp of coconut oil in skillet over medium heat
- Sauté onions for about 5 minutes, until soft and slightly translucent. Add apples and spices, and cook for another 10-15 minutes, until the apples are very tender. Tip: chop apples finely to speed up cooking time.
- When skillet ingredients are almost done, rinse and drain cashews then put in food processor with 3/4 cup warm water and lemon juice. Process for 1 minute, until a cashew butter/paste is formed.
- Add sauté ingredients to food processor and blend until incorporated and smooth.
- Add more coconut oil to skillet if necessary then sauté livers for about 3-4 minutes per side. Do not overcook! The middle should be pinkish/purple.
- Place cooked livers in food processor, and make sure to scrape all the goodness from the bottom of the skillet in there too. These bits are packed full of flavor. If you’re feeling fancy and have extra white wine on hand, you can deglaze the pan and add to food processor. Not a necessary step though.
- Turn food processor on and slowly add 4 Tbsp of coconut oil (or substitute with Kerry Gold butter). You should get a thick, creamy pâté that’s delicious warm (if you can’t wait to eat it) or chilled in the fridge (where it’ll keep for four days). Eat with a spoon or flax crackers for low-carb days. Or serve over long-fermented sourdough bread for carb-refeeds.