DF / GF / SF / makes two small serving bowls of Chicken Liver Pate

Ingredients:Chicken Liver Pate

  • 2 tablespoons Coconut Oil for frying
  • 1 small Apple, peeled and diced
  • 2 Shallots finely diced (or one small Onion)
  • 300 grams organic, free range chicken liver (patted dry and trimmed of stringy bits)
  • 2 cloves of Garlic, minced
  • 300 grams organic, free range chicken liver (patted dry and trimmed of stringy bits)
  • 2 teaspoons dried Thyme
  • 12 grinds fresh Black Pepper
  • 2 pinches Sea Salt
  • 2 tablespoons Brandy
  • 1/4 cup Coconut Oil, to seal (optional)

Method:

Step 1
Heat the first measure of oil in a pan over a medium heat. Add the onion and apple and sautée until becoming translucent (3-5mins).

Step 2
Add the garlic and thyme and continue to cook for 3-5 minutes, stirring occasionally, until apple is softened.

Step 3
Pour contents of the pan into a blender, including all the cooking oil and juices.

Step 4
Add a little more oil to the pan if necessary. Put the prepared chicken livers into the pan and season with salt and pepper. Cook for a few minutes on each side.

Step 5
Add the 2 tablespoons of brandy to the chicken livers and simmer until most liquid has evaporated, but a thick sauce remains. This should only take 2 or 3 minutes.

Step 6
Add the chicken liver to the rest of the mixture in the blender and blitz until completely smooth. Pour into two small serving bowls.

Step 7
If you wish to create a seal over the pâté, gently melt 1/4C of coconut oil (or butter, if dairy is tolerated) in a pot. Set this aside for 5-10 minutes so that the oil isn’t burning hot, before pouring over the pâté in the bowls to create a seal.

Step 8
Cover and place in the fridge for at least an hour to set.