Chicken Liver Pâté
Chicken Liver Pâté is one of my favourite dishes to enjoy when I am doing the GAPS diet.
Read more about GAPS here.
Liver is one of the most nutrient dense organs. Dr Natasha Campbell-McBride recommends that you should be eating at least one serving of liver per week, when undergoing your gut healing program.
The GAPS diet heals and repairs your gut. If you would like to know more about the GAPS diet, then I highly recommend that you join me in our upcoming 2-day Gaps Workshop at Trupp Cooking School. The workshop is on the 14th & 15th of March. I will be teaching how to go about the diet, and you will learn hands-on how to cook some of the key GAPS recipes.
- 220g butter
- 1 onion chopped
- 1 garlic clove crushed
- 450g chicken livers (trimmed and cut in half)
- 1 tsp mustard powder
- Salt and freshly ground pepper
- Melt 110g of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
- Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
- Place the liver mixture and 55g of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
- Transfer the pâté into a serving ramekin.
- Melt the remaining 55g of butter in a clean pan. Skim off the froth and pour over the pate. Transfer to the fridge to chill, then serve from the ramekin when ready.