The craving was strong last week. Id made the Seed Loaf and I needed – absolutely positively couldn’t live without it any longer – PATE. Now some of you will coil back in horror – after all – its LIVER – its OFFAL. But Im telling you all now – it was this or Lambs Fry and Bacon and my body said it wanted LIVER and thank you to Coles and their Free Range Chicken Range – I found the livers required in the Butchery section. So in the trolley it went! Now traditionally when I’ve made Pate previously Ive used Brandy to flambé my livers and had to sieve the end result ( this was pre Thermomix). So yep – you’ve guessed it the livers ended up in the Thermy after caramelising in Devondale Cultured Butter and Garlic Infused Olive Oil in a hot pan, and can I tell you – the result was spectacular. Im sorry for those of you without a Thermy – you will just have to get out the Food Processor or Stick Blender and then sieve it to get it as smooth and creamy.
INGREDIENTS:
250 g of trimmed and cleaned chicken livers
30 ml Garlic Infused Olive Oil
50 g Devondale Cultured Butter
Cracked Black Pepper ( as little or as much as you like)
Good Pinch Pink Salt
100 ml Pouring Cream.
METHOD:
Pop your Butter and Oil into your frypan. Get it nice and sizzly
Add your chicken livers to the sizzly buttery foam. Caramelise them on both sides and pop them into your blender of choice.
Add your cream and seasonings.
Blend until you achieve a smooth consistency.
Pop into ramekins ( I got a 225ml and a 100 ml ramekins worth) top with extra melted butter ( approx 50 g) and sit in the fridge to set.
Enjoy on your LCHF Seed Loaf for Breakfast/Lunch or a snack.
Nutritional Information:
Calories per serve 50 Fats:5.2g Carbs:0.2g Protien:0.8g
The Domesticated Ms Hemsworth 