Dairy free Pate

I love pate but store bought varieties are usually made with butter and more often than not have garlic and onion.

It’s also a great way to get a good dose of iron. 

Try my dairy free pate made without garlic and onion - taste tested and approved by my sister (who has crazy sensitive taste buds and does not have any food allergies)

What you need:

500g of organic chicken livers

4 tbsp of rice bran oil

4 garlic gloves, peeled

2 tbsp sage leaves

2 tsp thyme leaves

2 tbsp anchovy oil or 2 anchovies

1/2 tsp salt

3/4 tsp pepper

1/4 tsp grated nutmeg

1-2 tbsp port (optional)

2 tbsp of rice bran oil for blending, add extra if mixture too dry


What to do:

In a frypan saute whole garlic cloves and oil for a few minutes before removing garlic.

Cut chicken liver into 2cm pieces, and place in pan. Brown chicken livers for a few minutes, do in batches to make sure cooked evenly

Combine chicken livers and remaining ingredients in a large bowl and with a whiz stick blend until smooth 

Store in a sterilised glass jar, making sure you pack it with no gaps. Poor a tiny bit of olive oil to seal and secure with lid before putting in fridge

Will last 5 days in the fridge or alternatively freeze little batches so you can remove and thaw from freezer when a craving hits.