Dairy-free chicken liver pâté

December 17, 2015

Homemade pâté is a really great starter or appetizer and it goes beautifully with sparkling wine or sweet white wine.

It took me a long time to find a pâté recipe I liked. A lot of recipes use obscene amounts of butter or cream and I’m dairy intolerant. Also I wanted something that tasted sinful but didn’t have like a gazillion calories in every mouthful.

So I was delighted when I found this recipe for a healthy, dairy-free chicken liver pâté, which is quick and easy to make and quite economical. It keeps for up to a week in the fridge.

Ingredients

2 large eggs
500g chicken livers
1 good sized onion, roughly chopped
4 garlic cloves (more if you want), chopped
Olive oil
Herbs and seasonings –whatever you fancy. I add rosemary and sage.

Method

Soft boil the eggs, so the whites are cooked but the yolks are still runny (about 7 minutes).
Peel them and leave them to cool.
Fry the onion in the olive oil until it is translucent.
Add the garlic and chicken livers.
It’s important to keep plenty of liquid in the pan. If it runs low, you can add half a glass of white wine, brandy, water or stock, just to keep it moist.
Almost cooked through.
Cook until the chicken livers are just cooked through. It’s important not to overcook, as they get tougher.
Let the chicken liver mix cool a little.
Put the eggs, chicken liver mix (liquid, onions and all) in the food processor or liquidizer.
Add salt, pepper and herbs to taste. Don’t stint on the herbs and black pepper.
Into the liquidizer
Blend until smooth. Check the taste and adjust the seasoning till you’re happy.
Put into a container and leave in the fridge for at least two hours.