Liver is a nutrient power house, a great source of Vitamin B12, Biotin (B7), Vitamin A, Folate, Riboflavin (B2), Panothenic acid (B5), Niacin (B3), Iron, Choline and Thiamin. A beautiful Pate makes it easy to eat plenty of liver and reap the nutritional benefits.
CHICKEN LIVER PATE
600g ethically sourced fresh chicken livers, sinew and green spots removed (should be around 500g once you’ve removed all the waste)
250g unsalted butter + 50g butter
5g Sage leaves (1/3 cup) roughly chopped
1 large leek, white part only halved and finely sliced (100g)
2 shallots, finely diced
2 fresh cloves garlic, minced or finely chopped
¼ cup heavy cream
1/3 cup brandy
salt and pepper
1 tbsp apple cider vinegar
olive oil
EQUIPMENT NEEDED
Food processer
4 clean ramekins
Large fry pan
Chopping board
Sharp knife
Measuring cups
METHOD
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Prep your livers first. Soak them in a bowl of water with 1 tbsp apple cider vinegar while you prep the rest of your ingredients.
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Turn your oven on to 150C. Place the 250g of butter in a heat proof dish, and place in the oven. Leave in until the butter has clarified, and the butter solids sink to the bottom of the dish. Remove from oven, strain clarified butter away from solids. Discard solids, retain clarified butter.
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Heat a generous splash of olive oil in your fry pan, and on gentle heat, cook the leek and shallots. When the shallots are translucent, add the sage, fresh garlic and salt and pepper to taste. Saute for 1-2 mins, then remove and add to the food processor.
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Strain and pat dry your livers.
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Add your remaining 50g of butter to the fry pan and bring the heat to high.
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Once the butter has melted and the pan is very hot, add your livers. Cook for 2 mins each side, turning once.
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Add your brandy, and continue to cook on high until the alcohol evaporates off. DO NOT OVERCOOK YOUR LIVERS! They should be just pink in the middle once perfectly cooked. Scoop them out of the pan into the food processor once cooked.
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Add half your cream to the brandy in the pan and cook until reduced and thickened, stirring constantly. Add to food processor, along with remaining cream.
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Process until the consistency is very smooth.
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Divide pate between 4 ramekins. Smooth the pate surface so it is level.
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Top each ramekin with ¼ of the clarified butter, the butter should completely cover the pate.
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Cover the ramekins with cling film, refrigerate for at least 4 hours (preferably 12) before consuming.
Delicious served with low carb crudités, or on keto crackers.
If the butter seal is undisturbed, the pate will keep for 10 days in the refrigerator. Once the seal is broken the pate needs to be eaten within 3 days.
The pate can be frozen for up to 3 months, but should be eaten within 48 hrs of thawing.
MACROS (for 10 portions)
kcal: 247
Protein: 9.2g
Fat: 21.1g
Carbs (net): 0.9g