This recipe past down from generation to generation in my family is easy to make and delicious. I took it out last week as it remind me of Christmas and fit very well with our new High fat, high protein diet.
Liver pate
- 1 pound of chicken live
- 1 tablespoon of vinegar
- 1 pound of pork lard non-salted
- 3 tablespoon of butter
- 1/3 cup of buckwheat floor
- I cup of almond milk or hemp milk
- I box of anchovy filet (7-8 filets)
- 2 onions
- 1 clove of garlic
- 1 teaspoon of salt
- ¼ teaspoon of paper
- ¼ teaspoon of ground cloves
- ½ teaspoon of dry mustard
- 1 bay leaf
- 1 egg
- 1 teaspoon of thyme
Put the liver in a bowl, cover it with water and add the vinegar. Let it rest for 1 hour.
Heat oven at 350 F or 175 C
Once the liver as rested for 1 hour drain and put all ingredient in a food processor except the bay leaf. Better to cut the pork in small piece first with a knife on a board. Process until smooth and poor in a oven proof container, I use a Pyrex style, add the bay leaf, cover and place the container in a larger one containing water. This technique call chauffé au bain marie in French is use for slowly cook the mixture. If you don’t have a container with a cover, use aluminum paper it will work as well. Cook in the oven for 1:30 hrs, then reprocess it in the food processor except the bay leaf. The result is a smooth liver paté. I suggest that you poor it in separate bowl keeping one in the fridge and freezing the others.
Suggestion : Before serving, you can process some of the pate with a tablespoon or two of almond milk to give it a smooth texture, then add some chopped dry fruit. Last week-end, I did a portion with cranberry another with figs ( I soaked them first) and another instead of almond milk, I added a once of Porto. I got 2 thumbs up from every guess.
You can serve them with gluten free cracker or as I did yesterday, I did a test and dehydrated some blinis and they make the most delicious crouton. Just make some thin blinis and put them at very low heat in your oven, cut them in four pieces first, and voila, healthy crouton.
Liver pate
- 1 pound of chicken live
- 1 tablespoon of vinegar
- 1 pound of pork lard non-salted
- 3 tablespoon of butter
- 1/3 cup of buckwheat floor
- I cup of almond milk or hemp milk
- I box of anchovy filet (7-8 filets)
- 2 onions
- 1 clove of garlic
- 1 teaspoon of salt
- ¼ teaspoon of paper
- ¼ teaspoon of ground cloves
- ½ teaspoon of dry mustard
- 1 bay leaf
- 1 egg
- 1 teaspoon of thyme
Put the liver in a bowl, cover it with water and add the vinegar. Let it rest for 1 hour.
Heat oven at 350 F or 175 C
Once the liver as rested for 1 hour drain and put all ingredient in a food processor except the bay leaf. Better to cut the pork in small piece first with a knife on a board. Process until smooth and poor in a oven proof container, I use a Pyrex style, add the bay leaf, cover and place the container in a larger one containing water. This technique call chauffé au bain marie in French is use for slowly cook the mixture. If you don’t have a container with a cover, use aluminum paper it will work as well. Cook in the oven for 1:30 hrs, then reprocess it in the food processor except the bay leaf. The result is a smooth liver paté. I suggest that you poor it in separate bowl keeping one in the fridge and freezing the others.
Suggestion : Before serving, you can process some of the pate with a tablespoon or two of almond milk to give it a smooth texture, then add some chopped dry fruit. Last week-end, I did a portion with cranberry another with figs ( I soaked them first) and another instead of almond milk, I added a once of Porto. I got 2 thumbs up from every guess.
You can serve them with gluten free cracker or as I did yesterday, I did a test and dehydrated some blinis and they make the most delicious crouton. Just make some thin blinis and put them at very low heat in your oven, cut them in four pieces first, and voila, healthy crouton.
