Servings: 12 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins

Sides | Lunch

Pate is most well known as being classically French, however, us Brits are no strangers to it - especially when evening parties call. Just like your typical pate recipe, my recipe is creamy, smooth and decadent. This version, however, is Primal, low carb and contains all natural ingredients. You'll find that we've used natural and organic chicken livers. We strongly encourage you to go organic too. Shop bought chicken livers are often pumped with added ingredients that are far from good for us.

Ingredients

 

  • Chicken livers (400g)
  • Unsalted organic butter (150g)
  • Garlic cloves (2, finely diced)
  • Shallots (3, finely chopped)
  • Thyme (3 sprigs, finely chopped)
  • Nutmeg (1 pinch)
  • Fish sauce or 1 spoon of anchovy paste (2 tsp)
  • Salt and pepper (to taste)
  • Chilli flakes (optional)
  • Walnuts (optional)

 

  • Chicken livers (400g)
  • Unsalted organic butter (150g)
  • Garlic cloves (2, finely diced)
  • Shallots (3, finely chopped)
  • Thyme (3 sprigs, finely chopped)
  • Nutmeg (1 pinch)
  • Fish sauce or 1 spoon of anchovy paste (2 tsp)
  • Salt and pepper (to taste)
  • Chilli flakes (optional)
  • Walnuts (optional)

Method

Trim off any gristle from the chicken livers and roughly dice.
Heat a frying pan and add 30g of butter. Once melted, add chicken livers to the pan and fry on a medium heat for 8 minutes (roughly). Make sure not to burn the livers, they are best when browned on the outside and slightly pink on the inside. Take out of the pan when cooked and place on the side.
Fry the shallots, thyme and garlic till soft. Add the nutmeg, salt and pepper and cook.
Pour everything into a food processor (the livers, 120g chopped butter and shallots, thyme and garlic), add the fish sauce and blend.
Check the taste and if needed add more fish sauce or anchovy paste, black pepper as necessary.
Add a small amount of chilli flakes and walnuts at the end and blend for one more short blast (optional).
Once done, spoon the pate into a sealable jar (we used a mason jar) and pop in the fridge to set. This normally takes a few hours.
The pate will last for about 5 to 7 days. If you want to store it for longer, melt more butter and put a layer on top.