Chicken Liver Pâté Served with Prunes Jam and Rice and Potato Flour Bread Toasts
Serves: 4-6
Preparation Time: 30-40 minutes
Cook Time: 40
Total Time: 40-50
Ingredients
- ½ pound chicken liver, well-trimmed
- 2 tablespoons ghee, or fat of choice
- 3 tablespoons grass fed butter
- 1 medium red onion, chopped
- 2 garlic cloves, minced
- 6 fresh sage leaves
- 5 fresh marjoram springs
- 1 tablespoon fresh chives, finely chopped
- ¼ tablespoon sea salt
- Black pepper to taste (optional)
Preparation
Step 1
Place a medium pot over medium heat, and melt the ghee
Add the onions, stir occasionally, and sauté it until is lightly brown, 10 minutes
Add the garlic, stir occasionally, and sauté it until it becomes golden brown, 5 minutes
Add the chicken liver, stir occasionally, and sauté it until the livers are lightly browned but still very soft and pink on the inside, 5 minutes
Add the sage, marjoram and sea salt, cover with the lid and cook for 5 minutes
Turn off the heat, add the butter and keep the pot covered with the lid and resting for 10 minutes
Step 2
Purée this mixture in a food processor or blender until smooth, 2-3 minutes
Transfer pâté to a bowl
Garnish with fresh chives
Prunes Jam
Ingredients
- 200g dried prunes
- ½ cup filtered water
Preparation
In a small pot over low heat combine dried prunes and water
Simmer for 10-15 minutes until prunes are very soft
Inside the pot, using a fork mash the prunes and remove the stones
Mix prunes well with the remaining water
Transfer jam to a bowl
Serve with Chicken Liver Pâté
Toasts
Using Rice and Potato Flour Bread leftovers (Recipe in the website)
Preheat oven 350 degrees
Place sliced bread in a sheet pan and toast for about 10 minutes or until is golden brown
Serve chicken liver pâté with prunes jam and toasts together