This week I felt like chicken liver pate. Pate is very Paleo as it is so high in protein and full of nutrients and it is just delicious. Unfortunately I like pate with crackers so I decided to make pate, which I have made before and also some Paleo crackers to go with it.
– Half a kilo of chicken liver (you can clean them if you want but I don’t bother because I figure cave man didn’t).
– About 1 litre water (hot)
– 1 onion diced
– 1 clove garlic crushed
– ¼ teaspoon Himalayan or sea salt
– ¼ teaspoon ground pepper
– ¼ teaspoon ground nutmeg
– 1 sprig rosemary
– 125g butter
- Fry the chicken liver in about 40 grams of the butter. I use a non-stick pan. Fry them till they are about half cooked and brown on each side.
- Transfer the chicken liver to a bowl.
- Add the onion and garlic to the pan you just fried the chicken liver in and sauté them for about 3 minutes. You might want to add more butter (about 20 grams)
- Add the water and the rosemary to the onion/garlic mixture in the pan. I use hot water which I boil in the kettle to save time.
- Add the chicken liver and boil for about 5 minutes or until just cooked. (don’t over cook the chicken liver)
- Using tongs take out the chicken liver pieces and place them in a food processor with the salt and pepper and about ¼ cup of the stock.
- Blitz the mixture then add the nutmeg and the rest of the butter bit by bit as you blitz until you get the right consistency. You might not want to add all the butter and that’s ok. It depends on individual taste…..and how worried you are about your waist line.
Once the mixture has cooled, you can either transfer it into a container or if you want to present it nicely, wet your hands and mould the mixture as you please. I use cling film to line a small bowl then fill the bowl with the pate, pat it with a spoon then turn the bowl over and pull off the cling fill. (see picture)
Recipes and Photos by Glovuse Calleja