Chicken liver patê

Chicken liver and pate? Two words that spell pleasure and please my taste buds.

I love the creaminess and softness of it and paired with my orange and lemon marmalade it is a perfect match as the acidic/tangy taste cuts the richness of the pate.

Used to eat it with normal bread but as now I am on a keto diet, I toast some of my perfect bread and have it with it, or even with a seeded keto toast.

I adapted this recipe (after looking at literally dozens of them) from Drizzle and Dip (www.drizzleanddip.com) that has beautiful recipes and photography. Did not need to adapt it too much, just small touches, that made it to my personal taste.


			
									
					
					
																	
																				
								
																		
																
																
																		
								
								
								
							
				
							
												
							
											
												
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								Chicken liver patê
																						
														
														
								
									
																												
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																					Original by drizzle and dip
																			
									

								
														
																																																								
										
												
		
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									Creamy, with a touch of alcohol, I adapted this recipe from Drizzle and Dip, to make it more to my taste. I still want to try to make it with pork liver, if and when I find it. Pork liver is sweet and with an amazing texture and will do fine here.								
							
														
						

					
					

				
					
				
								
						
						
							
							
															
									
										Difficulty:Easy																
														
															
									
										Prep Time:15 mins																
														
															
									
										Cook Time:10 mins																
														
														
																	
										Freezable:Yes																
															
							
						
	
				
																
								
										
				
									
						
							
							Nutrition per portion																						
									
										
								
														
														
														
														
														
														
														
									
											
													
							
						
				
				
										
								
					
				
					
						
															
							
							Ingredients
							
							
																
									
										300g chicken livers																									
																
									
										125g butter																									
																
									
										1 medium sized onion chopped																									
																
									
										1 tsp minced garlic																									
																
									
										2 bay leaves and 1 sage leaf																									
																
									
										1 1/2 tbsp whisky (brandy, cognac)																									
																
									
										salt and black pepper to taste																									
																
									
										extra butter to assemble																									
																
										
						

						
									
	
							Method		
							
 	Put the butter in a pan, and melt it over low heat
 	Add the onion and garlic, and fry it until translucent and fragrant
 	Add the chicken livers, bay leaves and sage leaf and cook for 6 minutes stirring occasionally
 	Season to taste and add the whisky, cooking for 2 to 3 minutes
 	Cool down until warm
 	Remove the leaves and blend it in a food processor (I used my Thermomix) until it is very smooth
 	Adjust season if needed
 	Let it cool down
 	Put the pate into ramekins
 	Add a layer of melted butter and a bay/sage leaf on each ramekin
 	Keep in the fridge

Enjoy!

4 comments

Motoguzzimomma - Christine
December 30, 2018 at 1:47 pm

My absolute favourite, Dalila. I’ll be making this when I’m home. Wishing you a happy and healthy new year and thank you for the wonderful Keto recipes all year long. Hugs.

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1. heelsandspices
  December 30, 2018 at 1:49 pm
  
  Wish you a beautiful holiday and all the best for 2019. Thank you for always being here 💕
  
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John Koen
January 23, 2019 at 4:18 am

I finally made this one! I’m getting good at/more comfortable making liver mousse. I didn’t have the exact spices or even an onion 😂 but used a Balkan herb mix, chubritsa instead of sage, then I put in some turmeric for health, so also some cayenne and black pepper to help “activate” the turmeric. The butter on top is forming up in the fridge as I write—I already scraped out a bit from the food processor. Delish, of course! Thanks Di!

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1. heelsandspices
  January 23, 2019 at 9:40 pm
  
  😘😘
  
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