Parsley, Sage, Rosemary and Thyme Liver Pâté

20 min prep

10 min cooking

Serves 16

Difficulty 1/5

This recipe is from Jennifer Zuk of Coquitlam, British Columbia, a winner of The Liver Lover Recipe Contest held by Canada Beef in recognition of World Iron Awareness Week 2024. Jennifer writes, “I can’t really claim to be a liver lover in general but after I’d given birth and needed transfusions my husband decided to try out a lot of liver recipes to feed me to increase my iron levels. None took my fancy but I’ve always loved liver pâté so I experimented to develop this really tasty recipe seasoned with fresh herbs.”

1. Heat ¼ cup (60 mL) of the butter over medium heat in nonstick skillet; add onion and cook, stirring occasionally, for 3 to 5 minutes, until softened. 2. Add remaining butter and liver; cook, stirring often, for 5 minutes or until evenly browned on the outside and still slightly pink on the inside. (Liver is best when cooked to medium doneness, at most). Add garlic, salt, pepper, parsley, sage, rosemary and thyme; cook, stirring, for 2 minutes. Remove from heat and let cool slightly. 3. Transfer liver mixture to a food processor; add brandy, Worcestershire sauce and cream cheese. Process on low or pulse until mixture is smooth. 4. Spoon pâté into two 1-cup (250 mL) ramekins. Cover and refrigerate until chilled and set, at least 30 minutes or for up to 3 days. Serve with sliced baguette.

Parsley, Sage, Rosemary and Thyme Liver Pâté

Ingredients

Directions

Cuts Used in This Recipe

Beef Liver

Liver