Chicken liver pate
This pate is very easy and quick to make and has a beautiful creamy texture. It is full of flavour and can be served with your favorite vegetables, coconut pecan loaf, or anything really! Pate is expensive to buy in the shop, but very cheap to make yourself. Make a batch and freeze some to make it last longer!
Ask your butcher for chicken (or duck) livers. Even if they do not have them on display, they could have some in their freezer. I get about 12 – 18 chicken livers from my butcher at a time and keep them in the freezer until I need them.
In a greased hot frying pan put the de-frosted chicken (or duck) livers. Fry the livers, stirring on occasion to prevent sticking. When livers are browned on both sides, add 3 chopped celery stalks, 6 or 7 spring onion greens (only use the green parts of the spring onion for this recipe) and salt and pepper to taste (I use around 3/4 Tbs salt and 1/2 Tbs pepper). Stir the ingredients in and fry on high heat for a couple of minutes, then turn the heat down and put a lid on the pan. Simmer on low heat for around 10 minutes, stirring occasionally.
In your blender put a handful of curly leaf parsley and add the liver mix. Add around 1/2 cupful of olive oil. Blend this mix, you may need to use your blenders draw down tool to make the mix draw down easier. Blend until you have a creamy brown mixture. Scoop the pate into a few different containers, refrigerate one container and freeze the rest. A hearty and beautiful snack, lovely with raw vegetables and some left over green loaf (pictured). Enjoy!
©2014 Zaia at wholefoodcookery.com – chicken liver pate, high nutrient food, paleo, primal, scd, gluten free and low fodmap.