Photo by Krys Lojek
Chicken Liver Pate
Ingredients
500gms of grass fed, organic Chicken Livers, washed
3 cloves of garlic
1 generous handful of fresh thyme
1/3 cup of Chicken Broth
30gms of Coconut Oil
30gms of Grass Fed Butter
1 teaspoon of Himalyan salt
Black Pepper
Splash of Brandy
Method
In a thermomix place all ingredients into bowl, heat till 100 degrees and blitz till smooth. Continue to cook for 5 minutes. Taste and adjust seasoning
Over a stove top, in a pan melt butter and coconut oil, pan fry garlic, thyme till fragrant. Add livers and cook over heat till coloured. Add remainder of ingredients heat till simmering. Place in blender and process until a smooth consistency.
Store in fridge. Can either cover in glad wrap without touching the pate or place a layer of melted butter over pate.
Place in ice cube trays and freeze. Use as extra flavour to broths, hamburgers, meat dishes, gravy.
Recipe sourced from Changing Habits with minor adaptation
500gms of grass fed, organic Chicken Livers, washed
3 cloves of garlic
1 generous handful of fresh thyme
1/3 cup of Chicken Broth
30gms of Coconut Oil
30gms of Grass Fed Butter
1 teaspoon of Himalyan salt
Black Pepper
Splash of Brandy
Method
In a thermomix place all ingredients into bowl, heat till 100 degrees and blitz till smooth. Continue to cook for 5 minutes. Taste and adjust seasoning
Over a stove top, in a pan melt butter and coconut oil, pan fry garlic, thyme till fragrant. Add livers and cook over heat till coloured. Add remainder of ingredients heat till simmering. Place in blender and process until a smooth consistency.
Store in fridge. Can either cover in glad wrap without touching the pate or place a layer of melted butter over pate.
Place in ice cube trays and freeze. Use as extra flavour to broths, hamburgers, meat dishes, gravy.
Recipe sourced from Changing Habits with minor adaptation