<Insert long winded food-porn introduction here>

Here’s a better idea ~ gently cook approx. 250g livers at a time (to conserve overall supply) on low-medium heat, alongside up to 55g onions, ~~30ML~~ 60ML* (put in say 10 20ML periodically whilst cooking) worth of cream and some water to keep things from sticking. 2 most important things: 1 – cover it with a saucepan top. 2 – never cook livers welldone. About no more than 2 minutes, stop, let cool, then add more cream (20ML worth), into a mini food processor and blend.

Let cool and fridge for at least 6 hours. It will thicken. Enjoy a spoonful of frugal royalty. Cognac, brandy, whiskey need not apply.

Watch the feature video instructionals here.

*Update in 2020 – I realize that the best result derive from additional use of cream. Hence, in this written recipe calls for total of up to anywhere between 60 to 70ML worth of pure cream.

Ingredients & Pricing (Livers depending on choice)

An ode to my old write-up humility at heart. Time to end 2019 with respect to the most valuable organ meat/s.

It is of no guarantee that you will arrive to the exact same tonal palatability of using the most important ingredient next to the liver itself: whipping cream. Sweetness that cuts through the bitter, earthy livers alongside with the digestif sauteed onions and garlic powder.

250g Livers (chicken, beef, lamb or pork) RRP is $3 for most types of liver in 500g. Beef liver sadly however is more difficult to get (and ironically not available in most major shops). Irrespective you can spot a short dated liver buy it in a heartbeat should your <$30 weekly CKD+IF budget allows.
Approx ~~60ML~~ 70ML worth of cream used. 300ML to even at times 600ML Short dated creams can be found for $2.50 or even less, if you are vigilant on morning scouts (both daytime and weekends) on Coles® or Woolworths®.
40g to 50g of onions be it spring or any onions. $1 average.

Tallying up the price – it takes approximately $6.50AUD as “Recipe Initial Investment”. But this makes up to two batches. Each batch serves makes about up to five.

By tradition, alcohols are used during or before – the blending process. Again, this isn’t necessary. Except if you are a politician or celebrity reading this – may I tempt you to consider Louis XIII Cognac for a handsome added bill of $3,950? I am sorry sir, we charge by the bottle.

Execution.

Traditionally speaking, livers are to be fully soaked in milk overnight to (reportedly) help get rid of the bitterness. But this is not required.

Livers must be defrosted and relaxed. Reasonably washed through running water. Cut through smaller chunks. The smaller the chunks, the quicker it cooks, but getting the timing right (could be variable – up to one minute deviation sooner or later to stop the cooking process) is likely the most difficult process.

On a pre-heated frying pan, begin by pouring in 10 20-25ML of cream, some liquids (water) and onions. Few seconds later, lay down the livers, sprinkles of rock salt crystals.

By the next 15 or so seconds – Turn down the heat to low and importantly – use a sauttee pan cover.

Let it simmer for about 3 minutes. Adding the rest of the cream + bit water (tablespoon at a time whenever it looks dried up.

Fork through the liver from time to time. It is done when it is still red in the middle, but should never be well done.

Let everything cool before transferring everything to the mini processor. Add the last 20 40 or so ML of cream plus up to 2 tablespoons of water. Blend for about 20 seconds or until reasonably blended to paste.

Obviously, the pate should still be somewhat runny at this stage. However, the magic begins when it is stored in fridge for at least 6 hours. Firmness should result.

Servings & Macros

250g of livers are only used as rough ideal approximation weight (it is actually after all difficult to properly weigh livers – because of its high water content). The reason why 250g is used is to encourage only few spoonful amounts at a time during serving. And to prolong overall livers supply.

Simply use as occasional “royal” condiments and dippings.

The macros below are for Chicken livers Pate. Presuming a 250g liver is anticipated for five (rather large) condiment serving.

Nutrition Facts
Servings 5.0
Amount Per Serving
calories 134
% Daily Value *
Total Fat 8 g	13 %
Saturated Fat 4 g	21 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 282 mg	94 %
Sodium 43 mg	2 %
Potassium 146 mg	4 %
Total Carbohydrate 2 g	1 %
Dietary Fiber 0 g	1 %
Sugars 1 g
Protein 12 g	25 %
Vitamin A	154 %
Vitamin C	25 %
Calcium	6 %
Iron	33 %

Chicken, Lamb, Pork or Beef?

What is most interesting is the varying OMEGA 3 / N3 content. Yes, PUFA N3. Beef and chicken has almost none (7 . 0 mg). Where as Lamb and Pork have seventy and eighty mg. Ten-fold amounts. Of course they’re still tiny, but still something to think about.

If you are worried about Vitamin A toxicity – Chicken livers are the modest but contains far fewer copper than lamb or beef liver, Lamb liver is perhaps one you should avoid if you are clinically advised to monitor Vitamin A intake.
Beef liver believe it or not has more carbs, but the most valuable copper than the rest. You would think beef livers is the most accessible in all stores here in Perth, Western Australia. Nope. Had to go either dedicated deli (note: more expensive) or alternative major chains (more travelling cost / distance).
For those paranoid on PUFA N6s, chicken livers seem to have the most N6, by about 100 more mg, give or take.
Lamb livers appears to have the most valuable selenium than the rest. I’d consider lamb as the most valuable and “even” of all concerns for most nutrient needs.
Pork may not seem anything special in any areas; but surprisingly, the most IRON (FIVE TIMES higher than beef) and Zinc of them all.
For those paranoid on trying to limit iron intake, look for Beef as it is (surprisingly!) – the least iron compared to humble chicken and lamb.