Offal-icially amazing chicken livers

Some people think it’s odd to eat liver, I think it’s odd not too! It’s cheap, delicious and good for you - what’s not to love? Chicken liver is a great place to start, I'm sure you've all had chicken liver pate but when eating clean it's off limits due to the vast quantities of butter in it. Well I've got a clean recipe so we can still enjoy it!

This always gets made at Christmas and the kids love it too. The creamy texture of it on oat cakes or crudités is so tasty!

Chicken Liver Pate

  • 2 tubs of chicken livers
  • 1 clove of garlic, crushed
  • coconut oil
  • optional - splash of white wine (or brandy at Christmas!)
  1. Place garlic, oil and livers into a frying pan
  2. Cook for 5-7 mins stirring all the time. Break down into smaller pieces to ensure even cooking
  3. If using, add splash of wine and allow to cook off
  4. Remove from heat and place into bowl then blend using a hand blender 
  5. When you have a smooth paste, push together to form pate shape at the bottom of a bowl
  6. Cover with clingfilm and refrigerate for at least an hour before serving

And if you like this then why not give my warm chicken liver salad a try, I promise you'll love it too!

Chicken Liver & Butternut Squash Salad

  • 1 tub of chicken liver
  • 1 clove of garlic
  • 1 splash of balsamic vinegar, about 2 tsp
  • salad leaves of your choice, spinach, rocket or watercress
  • 1 butternut squash, cubed and roasted
  • 1 red onion, thinly sliced
  • additional veg of your choice, I like 1 red pepper or 1 courgette sliced
  • coconut oil to cook

 For the dressing:

  • 1 tbsp olive oil
  • 1 dsp balsamic vinegar
  • 1 tsp Dijon mustard

Place all ingredients into a jam jar and shake to combine.

  1. Roast butternut squash in oven - I do mine with Sunday dinner to eat Monday night
  2. Place oil, garlic and livers into frying pan, adding in veg of your choice, butternut squash and onion
  3. Cook for 5-7 mins, again break down with spatula to similar sized pieces to allow even cooking. Add a good splash of balsamic vinegar and allow to cook off
  4. Check all cooked and not too pink but a little blush is nice
  5. Serve on leaves of your choice and drizzle with dressing

Very quick and easy - I hope that you will give these a try and I haven't put you off livers! They are a great quick standby meal.

Why not then try other types from the butchers: calves liver is lovely with some greens and mashed sweet potato, marinated in herbs and garlic and cooked on the BBQ is terrific, you can even make it into kebabs. I'm sure you will be surprised by these little beauties and how versatile they are!