Easy Pâtè Recipe

Gluten, Grain, Dairy, Egg, Nut and Sugar Free

Chicken liver is a great source of  iron, folate and B12.  Don’t be afraid to try it and add it when you’re making meatloaf or meatballs or eat it on its own as a dip – you will be surprised at how tasty it is!!

INGREDIENTS:

• 500g Chicken Liver (organic if possible) – see notes
• 60g Extra Virgin Olive Oil/Coconut Oil
• 1 Leek finely sliced (white part only)
• 1/2 cup Stock/Brone Broth
• 1-2 Tbl Himalayan Salt
• 1 Tbl Ground Peppercorn
• 3 tsp Ground Cumin
• 1 tsp Ground Cinnamon
• 1 tsp Ground Cloves
• 1 tsp Ground Cardamom
• 3 tsp Ground Turmeric
• 1 Tbl Apple Cider Vinegar (plus 2 extra Tablespoons for soaking)

METHOD:

Conventional

1. Pre-soak cut liver in a bowl just covered in filtered water and add two tablespoons of apple cider vinegar.  Leave to soak for 1-3 hours. (see notes) Optional
2. Drain liver and pat dry with paper towel.
3. In a large saucepan add leek and a couple of tablespoons of coconut oil.  Cook until soft.
4. Add liver and spices to saucepan and cook until liver is dark brown.
5. Once cooked, add all ingredients into a high speed blender and blend until it is smooth and creamy.  Scrape the down the sides of the blender a couple of times to ensure mixture is blended well together.  You may also need to add a little bit more broth depending on the consisitency you like (the pate will firm a little once refridgerated).
6. Transfer pâtè into a glass jar and place into the fridge until required.(see notes).

Thermomix:

1. Add oils, spices and leek to a thermomix bowl cook 2 mins/100 degrees/speed 1
2. Add liver and blend 10 secs/speed 6
3. Put in remaining ingredients into bowl and cook 9 mins/100 degrees/speed 1-2
4. Blend for 30 secs/speed 7 scraping sides of bowl and and blend again 30 secs/speed 7 – until mixture is smooth and creamy.
5. Transfer pâtè into a glass jar and place into the fridge until required (see below)

NOTES:  By soaking your chicken livers, this will make the liver more pleasant to taste.  I prefer to use apple cider vinegar, but the squeeze of a lemon will also work.

You may want to put the pâtè into multiple jars covering with a small amount of oil on top and freeze until you need it – it will defrost really well.

Pâtè is great eaten as a dip, with nori sheets or added to meatloaf or meatballs.