I love freshly cooked liver, onions and bacon, but these don't travel well. Variations on this lamb liver paté recipe are portable and tasty.
With liver being, probably, the most nutritious food on the planet, it makes sense to get it in your diet.
What's good about liver is that you don't need a huge meal to achieve satiety, so it's far more practical to take this along on a trip as lunch than, for example, 500g of cooked beef mince.
This lamb liver paté recipe is great because you can choose the consistency to which you blend it and it's as good with and without the cream (I tend to leave it out).
Ingredients
Cook the onions and bacon
Add the liver and cook until pink inside
Add tomato paste and brandy
Cook off the alcohol
Place in a blender
Blend together
Serve
Makes 3 servings of ±150g
300g Fresh Lamb Liver
Half a small Onion (roughly chopped)
3 Rashers of Back Bacon (Streaky if you want a bit more fat)
25g Butter
2 Tbsp Tomato Paste
2 Tbsp Brandy
Half cup Double Cream
Salt and Pepper to taste
Melt the butter in a large saucepan
Soften the onions with the bacon.
When the onions are soft and the bacon partially cooked, add the liver and cook until it's how you like it (I like mine a bit pink inside, you might want to cook it more).
Add the tomato paste, salt and pepper to the pan and stir. Cook for about a minute.
Add the brandy and cook for a minute or two to burn off the alcohol, stirring and scraping the pan the whole time.
Transfer the mixture to a blender, add the cream (optional) and blend to your desired texture.
Split into 3 pots and store in the fridge, freezer or eat one straight away.
If you like a bit of crunch, this works well with paleo seed crackers.
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