Rustic Pepper Liver Pate

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Average Rating: 5 | Rated By: 1 users

This pepper pate couldn’t be simpler to prepare and is surprisingly delicious. The flavour improves after a few days of chilling. Serve with toasted gluten-free bread or crackers


  • 2 tbsp. extra virgin olive oil
  • 1 small organic onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp. fresh organic thyme leaves plus some for garnish
  • 1 tsp. organic, gluten-free coarsely ground black pepper
  • 1 lb. chicken livers (preferably organic)
  • 1 tbsp. brandy or sherry or cognac
  • ½ tsp. sea salt
  • ½ cup cream or non-dairy cream of your choice
  • Instructions

  • In a large saucepan add olive oil, onion and garlic and sauté on low heat for 5 minutes or until onion is soft.
  • Stir in fresh thyme and black pepper and then chicken livers, brandy and salt. Saute until livers are fully cooked, about 15 minutes
  • Cool slightly and transfer to a food processor.
  • Start pulsing and slowly keep adding the cream until you reach desired consistency coarse or creamy. Taste for flavour and add more salt if needed.
  • Transfer pate into a serving bowl, cover with plastic wrap and refrigerate overnight before serving.
  • Just before serving drizzle the top with olive oil, add some more pepper and sprinkle with fresh thyme leaves

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