Beef liver pâté

Ingredients

Fills 2 S/M containers

2 organic/ grass fed beef livers

Salt and pepper to taste

2 tsp of dried rosemary

2 tbsp of arrowroot powder

3 tbsp of ghee + 1/2 a cup of melted ghee

1 onion sliced

4 garlic cloves halved

2 bay leaves

1 tsp of ground nutmeg

2 tbsp of sherry, port or brandy

1 tbsp of crème fraîche

Instructions

1) Rinse livers and pat them dry with a paper towel. Season each side with salt and pepper, rosemary, and cover with arrowroot. Set liver aside.

2) Heat 2 tbsp of ghee in a stainless steel or cast iron pan, over medium heat. Add onions, with a good pinch of salt, stir and let soften. Add garlic, bay leaves and let cook until onions and garlic start to get golden brown. Add nutmeg, season with pepper, stir and add about 1 tbsp of sherry. Let alcohol evaporate 4 min, scrapping all the bits. Place onion garlic mixture in a food processor, removing the bay leaves.

3) Heat 1 tbsp of ghee in the same pan, over medium heat, and add livers. Cook for 3 min, then flip over and add 1 tbsp of sherry. Cook for another 3 minutes, scrapping all the bits and remove from heat. Let cool, add livers and juices from the pan, and crème fraîche to the food processor. Blitz until smooth, taste for seasoning and place mixture into containers. Cover with melted ghee, let cool and place in refrigerator. Keep for up to 4 days (you can also freeze).