Chicken Liver Pate with Thyme and Nutmeg Biscuits

Chicken Liver Pate with Thyme and Nutmeg Biscuits

This is one of my favourite summer time recipes that makes a delicious light lunch to be enjoyed outside in the sunshine with good company. It looks very impressive and complicated to make but in reality doesn’t take long to put together at all. The addition of the Paleo biscuits along with a touch of rocket finishes the dish off nicely and leaves a big smile on my face.

This chicken liver pate is made with clarified butter. It is in fact no different to any ‘non-Paleo’ version and is packed full of the flavours you would expect in a good homemade pate. I have used goat’s butter (please see my earlier article Can You Eat Butter on a Paleo Diet?) 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 ground almonds and egg, with the addition of thyme and nutmeg to echo the flavours in the pate. Actually more of a biscuit than a cracker, they have a soft shortbread bite, rather than a crisp snap and work perfectly with the pate. You can also use them as a snack on their own or combine with other homemade Paleo dips.

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

chicken liver pate with thyme and nutmeg biscuits

Servings: 2

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Inactive Time: 2 hours

Total Time: 2 hours and 30 minutes

Ingredients

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

Preparation

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.

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