500gm liver (organic chicken is my fav)
1⁄4 cup grass fed butter, ghee or coconut oil
1⁄4 cup olive oil
1 onion, diced finely
1⁄2 tsp himalayan, celtic, or peruvian pink salt
1⁄2 tsp black pepper
3 cloves of garlic, finely diced
4 sprigs thyme, leaves only or 1 tsp dried thyme
Chop your liver up into small chunks or buy it already minced.
Fry up onions and garlic in a fry pan with only 1/4 cup of the ghee, butter or coconut oil.
When onions are well cooked - add the spices and liver.
Fry until liver is cooked through.
Add all ingredients into a blender or food processor with remaining olive oil. Blend until you have a puree.
Scoop the mixture into glass containers. Keep one dish in the fridge to cool down and freeze the rest.
You can enjoy your Pâté warm or cooled, on salads, as a side to dishes or use as a dip for veggie sticks and organic brown rice crackers (like Marys Gone Crackers).