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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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0.0 rating
  • GF
  • DF
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!

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4 comments

  1. Motoguzzimomma - Christine

    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.

    Reply

    1. heelsandspices

      Wish you a beautiful holiday and all the best for 2019. Thank you for always being here 💕

      Reply

  2. John Koen

    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!

    Reply

    1. heelsandspices

      😘😘

      Reply

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