Chicken Liver Pâté

Chicken liver pâté can be a good food option for postpartum because it is a nutrient-dense food that is high in protein, iron, and vitamin A. These nutrients are important for a new mother's recovery after childbirth and for maintaining her health while breastfeeding.

Iron is important for postpartum recovery because many women experience a decrease in iron levels during pregnancy and childbirth, which can lead to anemia. Chicken liver pâté is a good source of iron, which can help replenish the body's iron stores and prevent anemia.

Vitamin A is also essential for postpartum recovery and breastfeeding, as it supports the immune system and helps to maintain healthy skin and eyesight. Chicken liver pâté is a rich source of vitamin A, making it a good food choice for new mothers.

In addition to its nutritional benefits, chicken liver pâté can also be a convenient and easy-to-prepare food option for new mothers who may be short on time and energy. It can be stored in the refrigerator and eaten as a snack or meal throughout the day, providing a quick and satisfying source of nutrients.

Ingredients 

300-500g of good quality livers from your local butcher

300g of unsalted butter 

1 brown onion 

1 bunch of thyme 

2 cloves of garlic 

300g of good quality spec 

Salt and pepper to taste 

Method

  1. In a large skillet, melt 200g of butter over medium heat. Add the onion, thyme, and garlic and cook until softened about 5 minutes.

  2. Add the speck to the skillet and cook until caramelised. Add the livers and cook until browned on the outside but still pink in the center, about 8-10 minutes.

  3. Remove the skillet from the heat and let the mixture cool slightly.

  4. Transfer the liver mixture to a food processor, add 50g of butter, and pulse until smooth.

  5. While the food processor is running, slowly add the remaining 50g of butter, until fully incorporated.

  6. Season the pâté with salt and pepper to taste. You can also add things like orange or lemon rind if you wish.

  7. Transfer the pâté to a serving dish or small ramekins and smooth out the top. Add some melted butter on top to cool and seal. 

  8. Cover the pâté with plastic wrap and refrigerate for at least 2 hours to firm up or transfer to good quality Tupperware to freeze.

  9. Enjoy for breakfast on toast or as a snack with bread or crostini!

Note: This recipe uses raw liver and it's important to make sure that the liver is properly cleaned and trimmed before cooking and kept in the refrigerator after cooking.