Chicken Liver Pate with Paleo Crackers
I absolutely love pate and was so pleased at how easy it was to make a Paleo friendly version. I find it is a great snack to have in the fridge when you need something quickly when hunger stikes and it also makes a great light lunch with some salad. You could even take some to work as part of a packed lunch. It looks very impressive and complicated to make but in reality doesn’t take long to put together at all. With the addition of Paleo crackers the dish is complete.
This chicken liver pate is made with clarified butter and is packed full of the flavours you would expect in a good homemade pate. I have used goat’s butter and it works perfectly for this dish and tastes delicious. You should be able to find goat’s butter in most supermarkets or in organic food stores.
The crackers are made with a mixture of ground almonds and egg, I have also chosen to add thyme and nutmeg to echo the flavours in the pate but you could create plain biscuits or add your own favourite herbs and spices to flavour. Whilst I call them crackers they are arguably more of a biscuit with a soft shortbread bite, rather than a crisp snap and work perfectly with the pate. They also work well on their own for a Paleo friendly snack.
The pate is quick and easy to make, but you will need a processor to blend it and a few hours for it to cool and set. I would recommend making in an evening and it will then be ready to use by the morning. You can then take with you as part of your lunch or keep in the fridge for a snack when needed. This dish is perfect for a starter, snack or light lunch. You can serve in individual ramekins or make in one larger dish and spoon out when needed.
Tips for preparation…
To prepare the chicken livers you will need to start by cutting away any sinew and leaving just the firm meat of the lobes. Cut in to rough pieces of about an inch. Ensuring that you have prepared your livers properly in advance will bring out the best flavour during cooking and will make your pate smooth and delicious.
Chicken Liver Pate with Thyme and Nutmeg Biscuits
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 30 minutes
For the clarified butter
- 250g goat’s butter
For the pate
- 350g fresh chicken livers
- 100g clarified butter
- 1 shallot, roughly chopped
- 1 sprig thyme
- 1 large clove garlic, peeled and whole
- 1 pinch flaked sea salt
- 1 twist freshly ground black pepper
- 1 grate whole nutmeg
- 1 squeeze fresh lemon juice
For the biscuits:
- 150g almonds
- 1 small egg, beaten
- 1/2 tsp salt
- 1/2 tsp fresh thyme
- 1/2 tsp grated nutmeg
1. Preheat the oven to 180C.
Clarifying the butter:
2. Put the goat’s butter in a small saucepan over a low heat and let it melt.
3. Make sure you keep watching it as you do so or it will end up all over the stove top.
4. Once melted, remove from the heat and place on one side to set.
Preparing the pate:
5. Prepare the chicken livers (as above) and cut in to rough pieces of about an inch.
6. Heat a tablespoon of the clarified butter in a frying pan.
7. Add the livers and the shallot with the garlic and the thyme sprig.
8. Stir over a medium to high heat for about 5 minutes.
9. You want livers that are just cooked but pink in the middle.
10. Fish out the garlic clove and the thyme sprig.
11. Season with salt, pepper, a generous twist of nutmeg and a small squeeze of lemon.
12. Put the whole lot into a blender, blitz until smooth, and divide between the ramekins.
13. Pour over enough melted clarified butter to just cover the surface.
14. Stick a tiny piece of thyme in for decoration and place in the fridge to cool.
For the biscuits:
15. Mix the nutmeg and thyme through the almonds and then add the egg.
16. You can use a processor to bring it together or use your hands.
17. If the mix is sticky add a touch of coconut flour; if it seems dry add a few drops of water.
18. Place between two sheets of greaseproof, roll out to the thickness of a pound coin.
19. Score where you want the divisions to be and then remove the top sheet of greaseproof.
20. Place onto a baking tray and cook for 12 minutes or until lightly golden brown.
21. When ready, remove from the oven and cool. Break into individual biscuits.
22. Serve the pate with a pile of rocket and the biscuits.
mouth-watering to share?