So yes, I am trying to go for the slightly stealth approach to tonight’s recipe.
And I do really encourage you, if you have not already, to get on and at least try this type of dish once!
So you know what we’re on about as I’m sure the acronym hasn’t fooled you but a little experiment to see if it can make Organ Meat Monday more palatable :-).
A few quick facts for you: Organ meat is many many times higher in nutrients than corresponding muscle meats. A common myth when eating liver is that it’s a storage organ for toxins in our bodies but this is not true. The liver neutralizes toxins (such as alcohol) but doesn’t store them. Toxins that cannot be eliminated by our bodies usually accumulate in our fatty tissues and nervous systems. The liver does store other things – like important nutrients including vitamins A, D, E, K, B12 and folic acid, and minerals like as copper and iron. These provide our bodies with the tools we need to get rid of toxins.
Try to buy liver that has been raised free of hormones, antibiotics or commercial feed. But if you are unable to obtain such meat then eating liver from other animals is still going to be a great choice for nutrient density. Check out this podcast from The Paleo Mom for more info on why this is the case ( http://www.thepaleomom.com/…/tpv-podcast-episode-55-food-qu… – note you need to check the show notes to find the right part).
Tonight’s recipe is adapted from Michelle Tam’s recipe at Nom Nom Paleo. Even if you are not a liver fan you might like this recipe because of the way it combines eggs, liver, caramelized onions, crispy bacon. It makes a great appetizer dish with grain free crackers or veggie sticks.
- 5 slices of thick bacon, cut into ¼ inch pieces
- 1 diced small sweet onion
- 500g chicken or lamb liver
- Salt & Pepper
- 4 hard boiled eggs cut in quarters
- 2 Tbsp balsamic vinegar
- ¼ cup fresh parsley, minced
- Cook the bacon in a large fry pan over medium heat. Stir occasionally to get even browning and a nice and crispy. Remove bacon to dish (keep the bacon fat in pan).
- Add onions to the pan. Simmer over low heat for 30 minutes until golden brown.
- Trim liver and chop roughly. Season liver pieces with salt and pepper then add them to the caramelised onions and sear over high heat for aprox 3 minutes per side or until cooked through.
- Combine the liver, onions, eggs, vinegar and three pieces of bacon (chopped) into a food processor, and pulse until combined. Add more salt, pepper, and or balsamic vinegar to taste.
- Transfer the liver to a bowl and top with remaining bacon (chopped) and minced parsley. Serve with raw veggies.
- This makes about 2 cups of pate.