Preview Liver Pate Michael Kummer: Hands up, who likes the taste
of liver? Well, unless you’re a cat, you probably don’t. (Music and beep) And honestly,
I’m not a huge fan of liver either. But today, I’m gonna show you a delicious recipe
for liver pate, that’s incredibly quick to make and best of all it doesn’t taste
like liver. Before we get started, make sure you subscribe
and you hit the little alert button so you get notified when I publish more recipes like
this. (Music plays and “Michael Kummer Diet”
displays on the screen) Hey guys. It’s Michael Kummer here. And
did you know that liver is one of the most nutrient dense foods on the planet? That’s
right. Liver has vitamin A, B3, B5, B6, B12, D, E, K2, zinc, iron, copper, potassium, cofactor
Q10, choline. You name it. It’s got it. So if you’re looking for a super food, don’t
look at kale and spirulina and all those plant based sources; look at liver. In fact, I recently
heard a good quote that said, ‘If you’re concerned about your macronutrient intake
from food, eat more meat, and in particular organ meat.’
The problem is organ meat is often not incredibly delicious. And so many people don’t eat
it on a regular basis even though they should. So in today’s recipe, I’m gonna use almost
a pound of liver, beef liver from a pastured cow. You can really use any type of liver.
We’ve bought chicken liver. They have them at Whole Foods, a whole jar full of them.
You can use that. You can use beef. You can use pork; whatever you have access to.
I’ve got beef liver from a cow, from a pastured cow that we purchased, or the meat of that
cow, I should say. The other thing, that’s one of the most
important ingredients here, is the fat. And so, again you can use different types of fat.
We use, or I use approximately a fourth cup of bacon fat.
So this morning I made pastured bacon or I fried them in the pan. And then I took out
the bacon pieces and what remained behind is the fat. Everything tastes good with bacon
fat and so that liver or liver pate is no exception. So I saved the fat.
But you can use butter. Last time I used butter for my pate. You can use duck fat. There are
… At Whole Foods you can find all kinds of different fats. Just don’t use vegetable
oils. The other thing we have here then is salt.
We use onions. You can use sweet onions. You can use red onions. You can use regular white
onions. We use garlic.
And then some sort of spice. I have here a spice mix. You can use an Italian herb mix,
or whatever. You can use rosemary. We have peppercorns.
And then just two tablespoons of either balsamic vinegar, or apple cider vinegar or whatever
you have. What we’re gonna do is first is we’re
gonna take the liver and cut it into small pieces. The smaller you cut them the easier
it is then to blend everything, because that’s one of the things that we need to do.
So we’re cutting the liver here. And I have to give a shout out to one of my
CrossFit buddies. He absolutely hates organ meat and I’m totally gonna have an organ
party once this corona thing is over. And so this is definitely gonna be one of the
dishes that I’ll be serving (laughs) at that organ party that nobody is gonna attend.
(Music and beep) All right the next thing we’re gonna do
is we’re gonna melt the fat. Once the fat is melted we’re gonna add some
of the onions. Here you can use a whole onion. You can use a little less.
Same goes with the garlic, I mean put in as much as you like. I’m probably gonna use
about half of this, and a couple of teaspoons of garlic. That’s pretty much it. But feel
free to add as much, as little as you like. If you’ve been following my blog, you probably
know that this is a recipe that’s paleo but it’s also keto friendly. It’s very
high in fat in fact. The liver has got protein. It’s got fat. The bacon fat obviously is
fat. And then the veggies don’t really make a huge difference in terms of macronutrients.
So it’s an excellent ketogenic snack. It’s a paleo snack.
I love eating it with cheese, but you can dip it into veggies or dip veggies into it,
however you wanna eat it. I like it with cheese. The fat here is almost melted, so we can go
ahead and start putting in the garlic and the onions. So we just let that simmer here
for maybe 5 minutes until the onions and the garlic are all soft. And then we’ll add
the liver. When you add the liver or when you cook the
liver, make sure it doesn’t completely cook through. You want to have like a pink center
because many of the nutrients that I’ve mentioned before are heat sensitive. So you
don’t want to completely destroy everything and then fry that liver and have it hard.
It gets chewy then as well. So make sure it’s got a pink center before taking it out.
(Music plays) Hey Siri count down 5 minutes. (Cricket sound)
Or ignore me. (Hushing sound) The other thing, while this is cooking what
I could mention is if pate is not your cup of tea, the other thing that we often do to
make our kids eat liver or encourage them to eat liver is to simply mix the liver —pieces
of liver — into meatballs. So we use ground meat and then we process the liver in a food
processor and mix it into the meatballs — into the ground meat — before making meatballs.
You cannot taste the liver at all, but it’s obviously there. So that’s another way to
sneak liver or organ meat into your kids or your own diet, for that matter.
Alrighty. So our 5 minutes are over. Now let’s get in the liver and make sure it doesn’t
cook too long. You don’t want to overcook it.
The first time I made pate, I just browned it very lightly on each side so it was raw
in the middle. The problem with that approach is that you really have to be careful once
everything is settled down, to not leave it in the fridge too long and to eat it relatively
quickly because otherwise it can spoil. So that’s why lately what I’m doing is
making sure it’s almost cooked through and I get pink in the center, like medium type.
While this is still cooking we’re gonna add some of our spices. We’re gonna add
the salt. I am only gonna add 1 tablespoon of salt because this guy is salt as well.
That’s from Redmond Real Salt and it’s a spice mix basically. I’m gonna add in
here. Then we’re gonna add a splash of… well,
actually 2 tablespoons of aged and balsamic vinegar. You can use apple cider vinegar,
whatever you have. It doesn’t matter. And you stir it and let it simmer for a little
bit longer, maybe a minute longer. Then we’ll put it into a food processor
here, and process it so it becomes a creamy texture. And then we’ll take all of that
and put it into my glass bowls, and we’re ready.
It takes maybe all in all 10 minutes to prepare. Once the pate is done you wanna put it in
the fridge overnight. I think it tastes even better as it ages a little bit in the fridge.
But you can obviously eat it right away while it’s still warm, or you wait till it’s
cold. (Music plays)
Of course, don’t forget the liquids because that’s the bacon fat. That’s the most
important part of the whole thing besides the liver.
(Music plays and processor sounds) All right that’ll do it. And don’t be
discouraged if it’s more like soup because obviously the bacon fat is hot and liquid.
But I promise you it kind of looks like this. You can see that. That’s it pretty much.
That’s as easy as it is. If again, pate is not your thing, if meatballs
are not your thing but you still wanna increase your intake then there is actually one other
thing that I started taking recently. Those are grass-fed liver capsules. You take 6 of
these and it contains a serving of liver. It doesn’t take like anything. You just
drink it with water. That also an option, but of course you always want to prefer and
choose fresh food if possible. And I think with this recipe, if you’ve
never tried liver before, if you have and you don’t like it, chances are you’ll
like the pate. So give it a try. Let me know by leaving a
comment down below. If you like this video, give it a thumbs up. If you didn’t like
it, this button seems to be working as well. Until next time.
(Music plays with “Michael Kummer Diet” displayed on the screen)
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