One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Liver Pâté (Stuffed Mushrooms)
– Gluten-Free & Dairy-Free –
When we’re looking to improve the nutrient-density of our diet, organ meats are one of the greatest and most logical additions. But for some people, there’s a real aversion to the very idea. This pâté is an easy first step to incorporating organ meat into your diet. Once you’ve tasted it, you’ll see just how amazing it is!
Ingredients
7 strips of bacon
1 medium yellow onion, chopped
3″ leek, chopped
3 cloves of garlic, minced
1 slice beef (or veal) liver
2 Tbsp dried rosemary
1 Tbsp dried thyme
2 Tbsp coconut oil
- Pan-fry the bacon with a small amount of olive oil. Remove and reserve the bacon strips, but keep the fat.
- Pan-fry onion and leek in the bacon fat, until translucid. Add garlic and cook 2 minutes more.
- Lay your slice of liver across the garlic and onion mixture. Sprinkle with herbs and cover with a lid so the steam will accumulate some heat inside the pan.
- After 2 minutes, turn the liver over and cook 2 more minutes. (Cut to ensure that the inside is thoroughly cooked through.)
- Remove from heat and place in a blender. Add bacon strips and coconut oil and blend to the desired texture.
- Serve as stuffing in mushrooms, as a spread on crackers, or as a dip with carrot (or other vegetable) sticks.
On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In the kitchen of her 18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet. Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »