Low Carb Liver Pate

This recipe is based on an old recipe I have used many times over, and very easy to make. It can be kept in the refrigerator for quite a few days. Serve with low carb veg sticks, such as celery and cucumber; you could also make keto flaxseed chips or fathead crackers to go with it.

Low Carb Liver Pate

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: Dip or spread

Yield: 4 - 6 servings

Calories per serving: 70

Fat per serving: 3 g

Saturated fat per serving: 3 g

Carbs per serving: 2 g

Protein per serving: 4 g

Fiber per serving: 0 g

Low Carb Liver Pate

Ingredients

  • 100 g butter, softened
  • 2 tbspns olive oil
  • 1 medium red onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 400 g chicken livers, trimmed
  • 1 small wineglass brandy
  • sea salt
  • freshly ground black pepper
  • 1 tbspn chopped parsley

Instructions

  1. Heat the butter and olive oil in a frying pan,
  2. Slowly fry the onion) and garlic for 10 minutes, until soft and tender, then remove to a plate.
  3. Add the livers and cook the for two or three minutes on each side, until lightly coloured but still a little pink in the middle. You need to keep tuning them over. If you overcook them they will lose their smooth texture and become grainy.
  4. Turn up the heat to high and pour in the brandy. If you’re using a gas hob you can flame it until the alcohol cooks off, but watch out for your hair! Simmer for just a minute or so until there is very little liquid, or none left, then take the livers off the heat and tip them into a food processor. Blitz immediately until you have a smooth purée.
  5. Season well with salt and pepper.
  6. Add the chopped parsley and fold into the mixture.
  7. Transfer the mixture to a one serving bowl if serving for 4 – 6 people at one time or divide into 3 ramekins if you want to keep dipping into the fridge for snacks.
  8. Leave the parfait to set in the fridge for 1 hour.
  9. It will taste good straight away, but will be even better if the flavors are left to develop over a couple of days.
http://thelowcarblifestyle.com/low-carb-liver-pate/

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