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Before you jump to Mom’s Chicken Liver Pâté recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
For the most part, people have been taught to believe that “comfort” foods are bad for the body and have to be avoided. However, if your comfort food is candy or junk food this is true. Other times, though, comfort foods can be totally healthy and it’s good for you to consume them. There are several foods that actually can improve your moods when you consume them. When you are feeling a little down and need an emotional boost, try some of these.
Eggs, believe it or not, can be really great at dealing with depression. Just see to it that you don’t throw away the yolk. Whenever you would like to cheer yourself up, the yolk is the most crucial part of the egg. Eggs, especially the yolks, are rich in B vitamins. The B vitamin family can be fantastic for lifting up your mood. This is because they help in bettering the function of your neural transmitters, the parts of your brain that affect your mood. Eat an egg and be happy!
As you can see, you don’t need to eat all that junk food when you want to feel better! Try some of these suggestions instead.
We hope you got insight from reading it, now let’s go back to mom’s chicken liver pâté recipe. You can cook mom’s chicken liver pâté using 11 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Mom’s Chicken Liver Pâté:
- Take 400 g chicken livers trimmed & cleaned
- Use 1 large onion chopped
- Provide 3 cloves garlic crushed
- Get 40 g butter
- Use 7.5 ml mixed herbs
- Provide 2 bay leaves
- Get 5 ml fresh thyme or sprig of fresh thyme
- Prepare 7.5 ml fresh chopped parsley
- Prepare Salt and black pepper
- Use 40 ml brandy
- You need 150 g butter to blend
Instructions to make Mom’s Chicken Liver Pâté:
- Place all ingredients expect brandy and 150g butter into a thick bottomed pan.
- Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally.
- Cool and remove bay leaf.
- Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth.
- Portion into ramekins and refrigerate overnight to set.
- Serve with your favourite crackers, bread or melba toast and chutney!
My mom loves liver, which means I grew up hating it — the smell, the texture, the bitter iron taste — though the affordable price of even fancy free-range. Pâté is one of my favorite ways to incorporate organ meat into my diet. I love to spread it on cucumber slices or celery. Unlike some other organ meat sausages and spreads, pâté does still taste a little like liver (the flavor is muted but it's still there). If you use a mild-flavored liver like chicken liver or calf's.
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