I never knew I could like liver until I had paté! Fantastic stuff, especially if you have the right combination of spices and a touch of lime or something sour. This recipe uses the wonderful combination of onions, garlic and ginger that I love so much from Burmese and other Asian dishes. Mix and match spices to find your own favorite combinations–don’t be afraid to use a heavy hand when flavoring it up!
- 1 lb liver
- 1 large onion, sliced
- 1/2 head garlic, pounded
- 2 inches ginger, pounded
- fat for frying (lard, olive oil, butter etc)
- 1 teaspoon turmeric
- 2 Tablespoons ground coriander
- 1/2 – 1 c butter, soft
- 1 – 2 limes juice
- salt and pepper to taste
Heat your fat and add the turmeric. Add the onions, garlic and ginger and allow to caramelize. Add a little water if it begins to burn to de-glaze so you can get a sweet, rich flavor. Add the liver and sauté until cooked, add the coriander and cook a couple more minutes.
Set the cooked mixture aside and allow it to cool to around room temperature. Use a food processor to blend in the butter and lime juice. Alternatively if you don’t have a food processor, cook the meat mixture really well and mash it with a potato masher. While still partially hot mash in butter cut into cubes, this will be slightly chunky but it works pretty good.
Try adding cumin, fenugreek, sumac, or go a different direction and add oregano, basil and tarragon.