It’s an offal-ly good spread
Most of you who have followed me for a while know that I’m quite passionate about eating all parts of the animal and I do not shy away from cooking with the offal and odd cuts of meat. From all the offal, I think chicken livers are by far the most glamorous and probably popular as well. I mean fine dining restaurants charge quite a bit for a liver pate (as they do for everything else too) but this can just as easily be made and home and it’s really cheap to make. In today’s video I will show you not one, but two ways to make liver pate. One is a rustic country style pate which can made made quite quickly and the other a fine dining style gourmet pate which takes a bit more work but definitely gives feels posh. Try them both and let me know which one you prefer.
A great spread for any bread.
Liver pate with a slice of Keto bread will be the perfect snack. I’ve got a variety of bread recipes to choose from. From the 90 second bread to the peanut butter loaf to the coconut flour mug bread to a coconut flour loaf, the list goes on. Now there are quite a few people squeamish about eating liver. I’m certain there will be even more about eating it ‘pink’ so cook the liver to your preference. You can play around with the herbs and spices as well to suit your palette. The wine is completely option and I know it will just add to the carb count so I’ve left it out of the macros and you can add the wine depending on how much you use. I think it definitely adds a bit of finesse to the pate and makes it more posh (my word for the day). Either way, enjoy the spread.
Nutrition Info (Per serving)
- Calories: 70
- Net Carbs: 1g
- Carbs: 1g
- Fat: 6g
- Protein: 4g
- Fiber: 0g
This recipe makes 10 servings. Get this recipe on myfitnesspal. The macros do not include the wine. Add the wine in your MFP as a separate entry depending on which wine you use and how much of it you use.
Keto Chicken Liver Pate
- Heat the olive oil in a pan and sautee the onions and garlic after seasoning with salt, pepper and paprika
- Once the onions turn translucent add in the livers and cook for 2 minutes
- Season the livers with salt and pepper and add in the herbs and cook for 2 minutes more. (If you want to add wine to this version, this is where you add it)
- Once the livers are cooked turn off the heat and add in the butter and mix well till melted.
- Blend in a food processor. You can keep it nice and chunky or fine, it's your choice
- Transfer to a ramekin/serving dish and refrigerate.
- Garnish with olives and serve with Keto bread
- In a saucepan add all the ingredients except the livers.
- Cook on a low heat till the alcohol from the wine is cooked out, the butter melted and the onions and garlic softened. Once done, remove from the heat and let the mixture cool.
- Blend the raw livers in a food processor and add in the butter mixture. Blend till smooth.
- Sieve the mixture into a bowl and then season with some salt and pepper.
- Pour into a ramekin and bake in a ban marie at 150C for 15-20 minutes or till 65C internal temp.
- Refrigerate after cooking and serve with Keto bread.