Tuesday, 21 July 2015

Pork Liver, Cider and Apricot Pate

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I've really grown to love pâté, especially the home-made stuff. 




It's good for you (in moderation) and it's also really cheap to make. Much cheaper than buying it from the shops. And by making it yourself, you can play around with the flavours. 

This pâté is flavoured with the usual spices like mace, bay and thyme - but it also has chopped up dried apricot and it's cooked in cider, for sweetness. It's a kind of special occasion pâté - summery and fresh, but also perfect for Christmas, too. 

You can chop the apricot pieces much smaller, if you like (and if you have the patience), for a smoother texture. This recipe is also AIP-compliant. 




Pork Liver, Cider and Apricot Pâté
Makes about 10 servings

Ingredients

100ml cider
half a cup of dried apricots, chopped finely
4 rashers smoked, streaky bacon
just under a quarter cup of butter (if you're on strict AIP use bacon fat or coconut oil)
quarter cup of coconut oil
1 small red onion
2 cloves garlic
couple of small sprigs of fresh thyme
2 bay leaves
a pinch of mace
330g pork liver

Method

First, chop up the dried apricots and plonk them into a small dish. Pour over the cider and put to one side. 

Next, heat up a dry frying pan and drop in the bacon. Fry until golden and until the fat has rendered down. Lift out the cooked bacon pieces and put to one side. Pour the bacon fat into a quarter cup measure. Top up the quarter cup measure with the butter (the bacon fat will add flavour here) and then pour all the fat back into the pan. 

Peel and chop the onion and garlic and fry gently for a few minutes until softened and aromatic. Strip the leaves from the thyme sprigs and add them into the pan, along with the bay leaves and mace. Fry for a few seconds and then chop up the liver and stir it into the pan. Chop up the bacon you reserved earlier and add that in, too.

Continue to cook the liver until it's sealed and almost cooked to your liking. Because my children eat this pâté I always cook it so it's just cooked all the way through. It results in a slightly coarser texture. In the last few minutes of cooking, pour in the apricot pieces and the cider they're sitting in and turn up the heat. Remove the bay leaves and add the remaining quarter cup of coconut oil. Cook for another couple of minutes and then blend until smooth. I always like to blend coarsely, so there are still apricot pieces in the pâté. 

Scrape the mixture into a loaf tin lined with cling film and leave to cool. Once the pâté is cool, smooth down the cling film over the top and keep in the fridge for 1-2 days, when you can cut it into slices and individually freeze, ready to defrost for lunch, breakfast or a filling and nutritious snack.  

I received the pork liver and a contribution towards the cost of this recipe from Farmer's Choice, an online butcher in the UK that specialises in free-range meat, game and also fish. Go check them out on their website. 

I've also entered this recipe into Phoenix Helix's Recipe Roundtable, full of AIP compliant recipe inspiration...