Pate. That smooth flavourful dollop of lovely.
I’ve always loved pate, as a small child when my parents were entertaining, I would sneak into the trays that my mother had laid out for guests and help myself. Sorry Mum!
This pate is so easy to make yet packs a punch in the flavour stakes. Make it for your next party (watch out for your kids) make it for your friends, or just make it for yourself.
It’s a tasty way to introduce nutrient-dense keto foods like liver and other types of offal into your keto diet. Organ meat are very high in nutrients, inexpensive and can be prepared in many different ways.
I used mild-tasting chicken livers which are low in carbs and keto friendly. When you follow the ketogenic diet and keep your carb intake low, watch out for other types of liver such as goose or beef. Compared to chicken liver that is almost zero carb, goose liver has the highest content of carbs (6 grams of carbs per 100 grams or 3.5 ounces of raw goose liver).
This liver pate makes a great appetiser, especially when served with grain-free crackers or low-carb bread. Enjoy!
Hands-on: 30 minutes Overall: 2 hours 30 minutes
Nutritional values (per serving, 2 heaped tbsp/ 45 g/ 1.6 oz)
|of which Saturated||8.8||grams|
|Magnesium||8||mg (2% RDA)|
|Potassium||104||mg (5% EMR)|
Macronutrient ratio: Calories from carbs (4%), protein (13%), fat (83%)
Ingredients (makes 12 servings)
- 250 g chicken livers, preferably free range (5.3 oz)
- 125 g butter or ghee (4.4 oz)
- 4 slices bacon, chopped, preferably smoked (120 g/ 4.2 oz)
- 1 large yellow onion, chopped (150 g/ 5.3 oz)
- 2 cloves garlic, crushed
- handful of fresh chopped herbs such as sage, thyme and oregano
- 1 tbsp fresh orange zest – you can also use orange oil or Cointreau
- 1/2 tsp freshly ground black or preferably white pepper
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- sea salt, to taste
- Optional: about 1/4 cup melted ghee to cover the top
- Trim the chicken livers of any sinew.
- Melt butter in frying pan and add onion, sauté gently until translucent. Add bacon and herbs and cook until bacon is done.
- Place livers in pan and cook over a gentle heat until cooked. You want the livers to be just slightly pink in the centre but without any fluids seeping out. You will get juices in the pan, but this is normal, just make sure that they’re not oozing out of the liver still. Don’t overcook them or they’ll be grey and the texture will be grainy.
- Once cooked, remove from heat and sit aside to cool. Add the orange or Cointreau and stir through, along with your salt and pepper.
- Once cool, transfer the mixture to a food processor and blitz until smooth. Pass it through a sieve, for a super smooth finish.
- Place the finished pate in the blender with about 1/4 cup of pouring cream and blend well, tasting and adding more cream as required, for a lighter tasting and fluffier textured finished pate. Season with salt to taste (or skip).
- Refrigerate for approx. 2 hours to firm the pate up. You can also add a layer of melted ghee to seal the top. This will keep the pate fresh for longer.
- Serve with crispy vegetables, as a dip with Keto Crackers, or spread on top of Keto Bread!
Store, well covered in the refrigerator for up to 5 days. Can also be frozen.