Do you hate liver? I do too but I am lovin’ this garlic rosemary liver pate. Layer it on thinly sliced carrots or celery sticks for a delicious, nutrient dense appetizer or side dish.
Are you wondering what I’ve used to make this garlic rosemary liver pate taste extra especially scrumptious? Read on. Who would have thought that you could use the word scrumptious when talking about liver pate? Not me.
Up to this point, I have had a hate-hate relationship with liver.
The key ingredients which make this garlic rosemary liver pate taste sooo good are caramelized onions, balsamic vinegar, and anchovies. You heard me right … anchovies! More nutrient density and deliciousness.
Yields 1 cup
Delicious way to eat liver.
10 minPrep Time
30 minCook Time
40 minTotal Time
1 large onion thinly sliced
3 tablespoons olive oil
1/2 tin anchovies
1 large clove garlic minced
1 teaspoon dried rosemary (ground)
1/3 cup thick coconut milk
2 tablespoons balsamic vinegar
1 teaspoon salt
3/4 pound chicken livers (preferably from pasture raised chickens)
Heat the olive oil in a skillet and caramelize the thinly sliced onions for approximately 25-30 minutes.
Remove the onions and gently saute the chicken livers for 4-5 minutes each side until slightly pink inside.
Put all the ingredients in a food processor.
Process until the mixture forms a smooth pate.
As seen on Phoenix Helix Recipe Roundtable #158