Ingredients
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500 g of Chicken liver
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200 g of Champignons
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80 g of Coconut oilOr ghee
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4 tbsp. of Vegetable oil
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1 Onion
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2 cloves of Garlic
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5 sprigs of Thyme
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1/2 tsp. of Salt
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to taste Grounded black pepper
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Dressing:
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50 g of Coconut oilOr ghee
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2 sprigs of Thyme
Directions
There are so many recipes for liver pâté out there. Various ingredients are used to make the pâté more distinctive in terms of taste and texture, like cream, wine, mushrooms, fruit jelly, flour.
Pâtés vary from country to country, too. For example, in Ukraine, they make it from roasted pork liver with fat and vegetables, in Denmark, they process raw liver, add bechamel and Akvavit (local alcohol drink) to it, etc.
Making a delicious pâté from chicken liver at home is possible, too. Today I’m suggesting you make this version of pâté that suits my diet. Caramelized onions add a hint of sweetness to it, mushrooms make it tender, and coconut oil or ghee makes it silky. I cooked with ghee as it’s the only “dairy” food I can eat as it contains very little dairy protein. Don’t forget to add herbs for aroma, use thyme, sage, and/or rosemary.
It’s very quick to prepare and you can freeze it, too.
Enjoy!
Today's visits: 1.
Steps
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1
Done
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Cut the onion into semi-circles. Finely chop the garlic. Slice or cut the mushrooms into quarters. Melt coconut oil or ghee. |
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2
Done
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Cook the mushrooms in 2 tbsp of oil until the liquid is evaporated and set aside. Add another 1-2 tbsp of oil and cook the onions over medium heat for about 15 min until golden. Add the garlic and cook together for about 1 min. Add the liver and thyme, cook the liver on all sides until done (the center is no longer pink). |
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3
Done
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Transfer the ingredients to the food processor. Add salt, black pepper, 60 g of coconut oil or ghee, and process until smooth. Taste, season with pepper and salt if needed. |
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4
Done
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Divide into the containers, add a thyme sprig on top and cover with a thin layer of coconut oil or ghee. Place in the fridge to set. |
