| Chicken Liver Pate |
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| Servings | Prep Time |
| 12 serves | 10 minutes |
| Cook Time |
| 10 minutes |
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Ingredients
Servings: serves Units:
500 g chicken livers (The better the quality, the better your pate will be – i.e. organic, free range etc) 1 small onion, red 1/2 cup red wine (The better the quality, the better the result) 2 cloves garlic crushed 1 tsp Dijon mustard 1 sprig fresh rosemary 1 tbsp lemon juice, fresh 120 g butter sea salt to taste Pepper to taste
Instructions
- In a saucepan, fry the chicken livers and onion in 2 tablespoons of the butter (until onions are soft and livers are browned)
- Add in wine, garlic, mustard, herbs and lemon juice and cook until liquid has evaporated.
- Transfer the hot mixture, and the balance of the butter, to a food processor or blender and blitz into a smooth paste. Test as you go and add salt & pepper to taste.
- If the mixture is too crumbly, add more butter and blitz a bit more – it should be creamy and smooth.
- Garnish with a fresh sprig of rosemary and serve with fresh veggie sticks or seed crackers!
Recipe Notes
If you’d prefer straight edges on your crackers, take out of oven after 45 minutes and cut them to size, then place back into oven to cook further (it’ll be too hard to cut once fully baked).
Nutrition Information
Nutrition Facts
Chicken Liver Pate
Amount Per Serving
Calories 158 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Trans Fat 0.04g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 257mg 86%
Sodium 207mg 9%
Potassium 170mg 5%
Total Carbohydrates 2g 1%
Dietary Fiber 0.3g 1%
Sugars 0.4g
Protein 11g 22%
Vitamin A 126%
Vitamin C 4%
Calcium 1%
Iron 31%
* Percent Daily Values are based on a 2000 calorie diet.
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