One of the worlds most nutrient dense foods. Luxuriously decadent, yet inexpensive. This is really easy and a great addition to anyones diet.
Chicken liver, raw
1 medium shallot(s)
Almond milk, unsweetened
(can replace with double cream of not sensitive to dairy )
Himalayan sea salt
(freshly ground )
1. Cut the livers into roughly 1.5cm pieces, and heat a knob of butter in a frying pan over a medium heat. Add the shallot and thyme and soften, then turn up the heat to medium-high, add the livers and saute for a couple of minutes until browned on the outside but still pink inside. Tip into a food processor.
2. Add the madeira to the pan and boil until reduced to a couple of tablespoons. Tip into the food processor, add the almond milk , salt and spices and whizz until smooth. Add all but 75g of the butter, and whizz again. Taste for seasoning and adjust if necessary.
3. Pass through a sieve into a serving dish and chill for half an hour. Melt the remaining butter and pour on top, then refrigerate until set.