Chicken Liver Pate
I had always liked chicken liver pate years ago (in fact all pates), but as with most other foods I was aware of the fat content and so steered well clear.
This recipe is from the BBC website – see here – and is our favourite chicken liver recipe. We did try a few others when we first went Paleo but this one is the best in our opinion. It is so simple and tastes delicious. We usually double up on the liver to 2lb so that we can freeze the pate for lunches and dinners. When we do this, we tend to use a little less butter (1.5 packets instead of two).
Serve with raw vegetables or/and these sesame crackers from Mark’s Daily Apple. We flavour these crackers with plenty of dried herbs ( rosemary and thyme), garlic granules and lots of salt and black pepper.
It’s a great way of getting liver into your diet on a weekly basis. You have to try this Spicy Liver recipe too from The Clothes Make the Girl. It is amazing (originally for chicken liver but we tried it with beef liver).
1 large onion, finely chopped
4 garlic clove, crushed
2lb chicken livers, trimmed and cut in half
2 tbsp brandy
2 tsp mustard powder
Salt and freshly ground black pepper
Melt about 100g of the butter in a large saucepan and add the finely chopped onion. Fry until softened and transparent. Do not brown. Add garlic.
When the livers are cooked through (you can cut through to test them making sure they are not too pink), add the brandy and mustard and season well.
Pop into the food processor with the remaining butter and blend until smooth. Adjust seasoning to taste.
Divide into containers. This freezes very well.
Serve with vegetables or crackers. Gorgeous!