Chicken Liver Pate w/ Sage & Brandy (paleo. keto. low carb. gf)
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RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT
Makes 2-3 sml jars
I love pate, I eat it by the spoonful and so does everyone in our house including the dogs - they love it!!
I started making my own pate because I haven’t found a store bought pate that uses clean ingredients, one without any preservatives or ingredients that I wouldn’t even feed my dogs… and it’s actually really easy and quick to make once you get past handling the livers.
I eat pate not only because I love it but also for my iron and energy levels… for my overall health.
I am a conscious omnivore (I eat pretty much all the foods, obviously including red meat) but unfortunately my body is not great at absorbing iron even when I have it with vitamin C (helps absorption), it was especially challenging during my pregnancy with Lila and also postpartum so I have had to supplement alongside ensuring I eat iron rich nourishing foods.
Now pate is loaded with nutrients, it’s high in iron, copper, selenium, protein, folate and B vitamins - especially B12, which great for energy, it has fat soluble vitamins A, D, K and E and even has choline, which helps with cognitive function.
It helps the body fight off fatigue, restores energy levels and it’s a super tasty way to boost your micronutrients and get more nutrient dense organ meats into your life.
I also like to pimp my pate out with some medicinal mushrooms too, this completely optional I’m just addicted thats all.
Note: Contrary to beliefs that your shouldn’t eat liver because it stores toxins they actually neutralise toxins in our body and when we consume liver it assists our body’s own detoxification = win!!
Ingredients:
500g chicken livers, organic preferably
1 onion
2 cloves garlic
1 tbs porcini mushroom, dried
3 sprigs thyme, fresh
8-10 sage leaves, fresh
60mls brandy
250g butter, organic grassfed
1 tbs olive oil
1 tps salt, good quality
OPTIONAL
1-1/2 tsp medicinal mushrooms, I use SuperFeast Mason’s Mushrooms ‘aurora10’ for a discount
Method:
Pre-heat oven 140ºC and place 1/3 of the butter into a tray and allow to slowly melt until separated, this will take approximately 10 minutes. Pull out of oven and strain the milky part of the butter, keep the clarified butter and set aside.
Add olive oil to saucepan on medium heat, add chopped onions, garlic porcini mushrooms and thyme leaves, cook slowly until soft, then remove the mixture into a thermomix/food processor.
Turn up the heat in the saucepan and add chicken livers and most of the sages leaves. Cook the livers for a couple of minutes on one side then turn over to cook for a couple more minutes on the other side, they should still be pinkish in colour in the middle. Note: don’t over cook the livers or they will have a grainy texture.
Turn the heat up to high and add brandy and cook for another minute, then add to the onion mixture in the thermomix/food processor.
Add salt and remaining butter and blitz on high until well combined and creamy, approximately 1 minute then scrape down sides and blitz again for 20 seconds.
Divide the mixture into jars and then pour the clarified butter over the top and add the remaining sages leaves chopped up, ensure the pate is completely covered by the clarified butter - this will seal and allow the pate to keep for longer in the fridge.
Allow to cool then place in fridge to set, the pate can be eaten straight away or the pate will keep for up to two weeks provided the seal is not disturbed and the favours will continue to develop the longer it’s in the fridge.
Note: medicinal mushrooms would go in in step 5.
Enjoy x