I absolutely adore pate but finding a pate which has no added nasties, no wheat fillers or starchy packers is incredibly difficult and incredibly expensive. Take a look at a pate label next time you’re at the supermarket and see how little meat is actually in there – not much huh?
INGREDIENTS
300g chicken livers
110g coconut oil
2 cloves garlic crushed
1 tbsp cracked black peppercorns
+/- salt to taste
COOKING INSTRUCTIONS
Prepare the chicken livers by washing them then patting them dry in between kitchen paper.
Cut each liver in half , trim and remove the fatty or sinew pieces. I find it easier to use scissors for this, rather than a knife.
Melt the oil in a saucepan on a low heat and gently fry the garlic until cooked.
Add the chicken livers. Cook for 10 minutes, stirring occasionally.
Remove from the heat then puree with a stick blender using the blade attachment, until smooth.
Stir through the peppercorns then season with salt to taste.
Pour into ramekin dishes, and refrigerate until set.
These will keep for 5 days in the fridge.