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.
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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.
Liver is packed with lots of other vitamins too: A, B1 through B12, and C, along with minerals like iron, zinc, copper, phosphorus, folate, and selenium. It can boost energy levels, enhance brain function, and support healthy skin, hair, and more!
Today pâté remains a mainstay of the French diet. 25% of French people eat pâté at least once per week and 68% of French people consume pâté at least once per month. In recent decades it has become a favorite nibble and first choice of hors d'oeuvre in millions of households across America.
Foie gras, or fatty duck or goose liver, is a staple in French cuisine. It's typically served as a pâté with crackers or bread. It's high in fat and calories but also full of nutrients like vitamin B12, vitamin A, copper, and iron. It also contains mostly anti-inflammatory monounsaturated fat.
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 – these foods are very high in vitamin A, and too much vitamin A can harm the unborn child.
Liver is a very rich source of vitamin A. Do not eat liver or liver products, such as pâté, more than once a week. You should also be aware of how much vitamin A there is in any supplements you take.
One hypothesis is that cravings can be a sign of nutrient deficiencies. For example, if someone is magnesium deficient,they might crave a pile of sautéed greens; or if someone needs more iron, they might get a craving for liver.
Pate Foie Gras is French for fat liver paste. It is a luxury item because few countries allow it to be made, due to the extreme cruelty involved. It is the cancerous liver of a duck or goose fattened by force in a process known as gavage. Birds spend their lives in semi-darkness.
Although pâté boosts your mineral and vitamin intake, you should consume it in moderation because it's high in fat and moderately high in cholesterol. Each ounce of pâté contains 8 grams of total fat, which includes 2.7 grams of saturated fatty acids.
The major risks from microbiological hazards for liver pâté consumption are associated with the low cooking temperatures (including the possibility of undercooking), contamination after cooking and the growth of bacteria in the product during storage.
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.
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.
It's possible, and dangerous, to get too much vitamin A. Eating large amounts of liver can lead to symptoms of vitamin A toxicity, which happens when your own liver can't process the excess vitamin A quickly enough. Most doctors recommend that people without vitamin deficiencies eat just one serving of liver per week.
It is ideal for those with inflammatory or autoimmune conditions to support gut healing. It is also supportive for your immune system, skin, gut and may help prevent bleeding gums. Liver fact # 1: Organ meats are between 10-100 times higher in nutrients than corresponding muscle meats. gut-healing vitamins.
For babies over 6 months. Liver can be eaten. However, if you're giving your baby infant formula or vitamins, you should only give your wee one small amounts of liver – otherwise they might get too much vitamin A.
While both chicken and beef liver are suitable for babies when offered in small quantities, chicken liver is almost twice as rich in iron per serving and is a bit more tender and, therefore, easier for babies to chew than beef liver. Also, beef liver is much higher in vitamin A than chicken liver.
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.
Liver: chicken, pork, turkey, lamb, beef (small cubes of liverwurst are actually great finger foods for babies, who often gobble them down, even though most adults' first reaction is, “Yuk!”)
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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