From: [log in to unmask] << I really really want to start eating organ meats as they are SO high in nutrients.  Does anyone have any good recipes for cooking them?  I remember absolutely
HATING liver as a child, but maybe with a good recipe and my matured palate I'll be able to stomach it.>>

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Here's a recipe for a very yummy chicken liver 'mousse'/pâté

ingredients - 
-- 500 g. chicken livers, cleaned and cut into 2 or 3 pieces.
-- 250 g. onions, chopped.
-- 50 g. [approx.] 'graisse d'oie' = goose fat
-- sea salt + freshly ground black pepper
-- 2 Tablespoons cognac [optional]
-- some extra goose fat for sealing.
-- *optional - a little freshly chopped parsley - or - a little grated zest of lemon.

method - 
-- gently sauté the onions till glazed but not burned.
-- add the liver pieces, gently fry till almost done but still a little pink inside.
-- set aside to cool.
-- tip all [incl.fat] into food processor, add sea salt and freshly ground black pepper to taste, 2 Tbsp cognac + other ingredients if using.
-- process till all is smooth and creamy.
-- transfer into a dish, [terrine shaped is best]. pat/press down till flat on top with no air pockets inside. smooth over with spatula.
-- gently melt the extra goose fat and pour on top the pâté to seal it.
-- put in the fridge for a while.
-- serve cut into slices like a cake with salad etc. 

Dedy