Chicken liver pâté

Chicken liver pâté

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
8

This is a wonderful pâté, so simple to make and perfect for serving on gluten-free bread, jacket potatoes, or even stirred into soups. A traditional pâté uses butter, which we’ve substituted with coconut oil so it is great for those who are lactose intolerant. We enjoy this pâté on special occasions, such as a starter on Christmas Day, and is my Auntie Judy’s favourite.

Ingredients

Quantity Ingredient
200g lucy bee coconut oil, plus extra to finish
400g organic chicken livers, cut in half and any sinew trimmed off
6 shallots, finely chopped
2 garlic cloves, chopped
2 teaspoons fresh thyme leaves
1 teaspoon ground allspice
himalayan salt
ground black pepper

To serve

Quantity Ingredient
gluten-free bread, toasted
gherkins and small pickles
lemon wedges

Method

  1. Melt 50g of the coconut oil in a large frying pan. Add the chicken livers and cook over a medium heat for 4–6 minutes, turning during cooking. Do not overcook, the livers should still be pink on the inside. Remove from the pan using a slotted spoon and set aside.
  2. Melt another 50g coconut oil in the pan, add the shallots and fry over a medium heat, adding a touch more oil if required, until softened; do not let them colour.
  3. Stir through the garlic, half the thyme leaves and the allspice, and cook for 2 minutes. Remove from the heat and add the remaining coconut oil, stirring until melted and combined.
  4. Tip the livers and the shallot mixture into a food processor, with salt and pepper to taste. Process until smooth, then taste and adjust the seasoning if necessary.
  5. Using a spatula, scrape the mixture into a pretty serving bowl, smoothing over the surface. Place in the fridge to set for about 1 hour.
  6. Brush the surface of the set pâté with a little more coconut oil and scatter over the remaining thyme leaves. Serve with toasted gluten-free bread, gherkins, pickles and lemon wedges.
  7. This pâté will keep, covered, in the fridge for a few days, but I recommend you remove it to room temperature about an hour before eating.
Tags:
coconut oil
healthy
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