Chicken Liver Pate
This recipe is for anyone who wants quick and tasty nutrients boost achievable through the wholefood food diet.
And if it happens you’re not a vegan!
I’d recommend everyone to have 1 serving of fried chicken liver a week to optimise your health. When you eat chicken liver pate, pay attention to higher calorie content due to added butter.
This recipe is GAPS diet friendly when you use ghee instead of butter.
250gm free-range chicken livers
125gm butter (and a bit extra to coat the top if desired)
1 large onion (white),
chopped 1 – 2 cloves garlic,
crushed 2 bay leaves
20 – 40 ml brandy
Freshly ground black or white pepper
Melt the butter in the pan and saute the onion for about 5 minutes until turning soft.
Add the chicken livers, garlic and bay leaves and cook over moderate heat, stirring until the chicken livers are just done – about 4 – 8 minutes.
Season with salt and pepper.
Add the brandy just before finishing off and allow this to cook for a couple of minutes.
Remove from the heat and let it cool.
Remove the bay leaves and blend in a food processor until it is as smooth as it will go.
It takes a few minutes.
Season with salt and lots of freshly ground white pepper (to taste).
Spoon the pate into ramekins or other serving dishes and cool.
When cool melt some butter and pour over the pate which looks pretty decorated with a bay leaf or thyme.
Cool in the fridge until serving.
Store in an airtight container until you are ready to serve.