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.
- 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.
- 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.
- 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.
- 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.
Links to other recipes for food which pairs well with sparkling wine: