recipe

Chicken Liver Pate

Prep Time

10 minutes

Prep Notes

Serving suggestion:  on a slice of sourdough bread to accompany a bowl of homemade soup or with a salad of peashoots, grated beetroot and carrots.

Chicken livers are rich in vitamin A, folate, B12, iron and high in protein.

Cooking Time

15 minutes

Ingredients

400g chicken livers

4 tbspns creme fraiche

1 onion – diced fine

2 garlic cloves – diced

selection of herbs dried or fresh e.g. sage, thyme, rosemary – good handful if fresh or 2-3 tspns if dried)

Black pepper

1 tbspn apple cider vinegar or 2 tbspn red wine, whisky or brandy

3 tbspns butter

Directions

Use a frying pan and add the butter.

Add the diced onion and fry for 2-3 minutes.

Add the chicken livers and fry for 2-3 minutes.

Add the garlic cloves, a dash of black pepper and the chopped herbs.

Then add the cider vinegar and red wine (you can use ACV for all three tablespoons – that’s my own preference as I don’t have alcohol – but it may not taste as fruity and rich).

Fry until the livers are cooked through but still soft (around another 3 minutes – ensure they are cooked through as chicken liver can harbour dangerous bacteria if undercooked).

Turn off the heat and add the creme fraiche and add all to a food processor.  Whizz up until a pate is formed.

Add the pate to kilner-type/mason jars and store in the fridge.  Eat within 3 days.

Notes

Serving suggestion:  on a slice of sourdough bread to accompany a bowl of homemade soup or with a salad of peashoots, grated beetroot and carrots.

Chicken livers are rich in vitamin A, folate, B12, iron and high in protein.

Credit

(c) 2014 Elizabeth Plant

Chicken liver pate mini

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