Chicken liver and pork terrine: easy way to integrate offal in your diet

Chicken liver and pork terrine: easy way to integrate offal in your diet

Liver and all offal meats are a key part of the AIP protocol, due to how nutrient rich these cuts of meats are.  Today, we mainly eat muscle meat, yet, in the animal kingdom, lions (aka the King of beasts), will always favour the organ meat over the muscle meat, which is left for hyenas! 

Liver is an amazing source of vitamin A, which is crucial for the good functioning of your immune system.  For those of you who are interested, it's all about the health of your mucosal barriers such as the gut epithelium, i.e. the gut barrier that stops nasties getting from inside your gut - which is actually the outside of your body - to the inside of your body.  It also ensures normal function of inflammatory cells.  (As an aside, Vit A is also amazing for the health of your skin, so if a good functioning immune system isn't enough to convince you to eat liver, if you're a little vain like me, great skin could be your motivation!!).

Anyway, enough of the science...  I used to love liver as a kid, but I've lost the taste for it (it is coming back slowly!).  I therefore decided to re-train my palate by making pâté.  After all, I often eat pate from the deli and if you eat sausages or salamis, you are pretty sure to be eating offal meat anyway.

The first time I made this recipe, I have to say, I struggled "handling" the chicken livers.  But as with all things, you get used to it and now, it's just the same as any other kind of meat.

The recipe below is AIP compliant and adapted from a recipe from Pete Evans, an Australian chef and health coach, who follows a paleo lifestyle.

 

Ingredients

Animal fat or olive oil (for frying the onions)

1 large onion - chopped

3 garlic cloves - chopped

1 teaspoon thyme leaves

2 tbsp port (omit if strictly AIP, but I've been ok with it and it really does give it a nice flavour) 

1/2 cup of water

1 pound chicken livers (trimmed of sinew)

1 pound minced pork

1 tbsp gelatine (I use the red Great Lakes gelatine)

Salt (quite a bit - 1.5 tsp)

10 thin slices of parma ham or prosciutto (could also use bacon rashes)

 

Fry the onions and garlic in the fat, over medium heat until softened

Add the port + water + thyme

Bring to boil and reduce by half (it should take about 5 mins)

Put chicken livers, minced pork, onion mixture + salt into a blender and mix until smooth-ish

Line a terrine mould with the ham, ensuring it over hangs on the sides, so you can fold it back on top.

Put the mixture into the lined mould.  If the top isn't completely covered, add 1 or 2 slices on top.

Cover the dish with tin-foil and place the terrine in a dish, with boiling water.  Place it in the oven, and bake it for 1h45 to 2h at 130 degrees, until the terrine detaches from the sides.  I like my pate slightly pink, so it's more likely to be 1h45 for my taste.

Take out of the oven and leave it to set in the dish for up to 5 hours (place in the fridge once cooled down a bit).

You can turn it over on a plate, but I prefer to leave it in the terrine dish, as it's easier to store in the fridge.  It will keep fresh for 5 days in the fridge (though I have found it's fine to eat for a bit longer than that).  It also freezes well.

Enjoy!

 

Terrine served with a side of veggies for breakfast

IIN qualified health coach, foodie, mum of 2, wife of 1, ex corporate advertising executive, RA warrior