How to eat the offal... and enjoy it!
I personally love liver, and have no issue eating it plain, cooked or raw!
But what about when it is not exactly your favourite food?
I make sure to get super fresh, high quality liver from local sources - as with anything, it makes a huge difference. Liver is a fantastic value for money for the nutrition it provides! A true nutritional powerhouse with nutrients in a bioavailable form.
I never follow recipes, but here's how I make my current fav home-made liver pâté:
For a base, I lightly cook around 800g liver (either grilled plain, or water fried in a pan).
Then I blend with 2 raw egg yolks to make it extra creamy, add some Celtic sea salt, garlic and some spices. This time I went for paprika and cumin. Fresh garlic goes really well, although something to maybe stay away from if on AIP (Autoimmune Protocol) or sensitive to FODMAPs.
Sometimes I'll add pulled chicken Rillettes (which is a traditional French pâté made from chicken thigh and lard) and do 50/50 liver to meat & fat. Absolutely delicious! I spread it between 2 minced beef burgers & eat like a sandwich!