Brain and Liver Pâté

Introduction & Inspiration

Brain and liver pâté, while it may sound like a bold culinary choice, is just divine! The pâté is so creamy and delicious thanks to its unique ingredients and preparation process.

When blended, these ingredients create a velvety consistency that's hard to beat. This smoothness combined with the rich, umami flavours makes it a truly delectable option. Enjoying it on a crisp piece of PKD toast just takes it to the next level.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

30 minutes to 1 hour

Serving Size

1 x Terrine of Brain and Liver Pâté (14cm x 9cm x 6cm)

Main Ingredients:

230g Veal Liver

100g Tallow

180g Veal Brains - Poached

Salt To Taste

Fresh Rosemary Sprigs or Dried Thyme (Optional)

Recipe Instructions

Pre heat the oven to 110c.

Remove the transparent membrane surrounding the liver.

In a blender, add the liver and all the melted tallow along with the veal brains. Blend until the ingredients are fully combined.

Now you need to taste the mixture and determine if any seasoning needs to be added. Add some salt and herbs (optional) and blend briefly.

Pour the blender contents through a fine mesh sieve into a terrine dish. Use the back of a spatula to push down on the mixture in the sieve.

Once all the mixture has been pushed through the sieve into the terrine dish, place the dish in a deep sided dish/tray that has hot water filled up to half way up the side of the terrine dish (What's known as a Bain Marie in French, or Hot Water Bath).

Place a piece of greaseproof paper large enough to cover the top of the terrine dish on top, followed by the lid.

Place the baking tray in the oven for 25-45 minutes. Cook to your liking (if the centre wobbles slightly, but they are set, this is probably medium rare and still quite pink. If you prefer more well done then cook for a further 10 to 15 minutes)

Remove the baking tray from the oven and let the brain and liver pâté cool down in the terrine.

Once cooled, transfer the pâté to the fridge.

Tips

The brain and liver pâté will keep for about 1 week in the fridge. Depending on how much you are planning to make, you can also portion it out and freeze it as well. It should keep for a couple of months.

Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).

Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition.

Check out my Beef Crackling (which includes how to make tallow) and Brains - Poached recipes for instructions on how to make these.

Use the Recipe Search functionality on the website to discover how to incorporate Brain and Liver Pâté into various dishes.

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