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.