KRYS LOJEK, NUTRITIONIST
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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 
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Disclaimer: All material is provided for your information.  It is not intended to replace consultation with a trusted health professional.  No action should be taken based solely on the contents of this article. Although I am a trained and registered nutritionist and love researching I do not have access to your personal medical history so all advice contained here is general, please contact your chosen health professional for more individual and specific advice.
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Email: krys@kryslojeknutrition.com
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