Ingredients
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1kg of organic chicken livers
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2 tablespoons of coconut oil, olive oil or ghee
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4 large spring onions - chopped
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Half chopped onion
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4 cloves garlic - chopped
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Small handful of fresh sage
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2 big sprigs of fresh rosemary
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1/4 cup coconut cream
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Salt and peper
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*Optional: 1 tablespoon of Love My Earth Organic Butter Chicken Curry Mix
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Extra ghee or coconut oil for sealing
Preparation
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Rinse livers and strain. Cut into 1/4 size pieces.
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Juice the oranges and set aside.
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Take 1 sprig of rosemary and finely chop and set aside.
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Fry in a large pan your oil of choice, spring onions, onion, garlic and remaining herbs until soft and tender.
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Add curry powder here if using.
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Add to your food processor.
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In the same pan add the livers in an even layer so you can brown each side.
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Add salt and pepper to your liking.
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Once browned both sides, add to onion and herb mixture in food processor.
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Add coconut milk and blend until smooth.
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Prepare your containers or jars ready for adding mixture.
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Fill your containers or jars with liver pate mixture, then seal the top with melted ghee or coconut oil, covering the top of the pate completely
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Put into the fridge to set overnight or at least a few hours.
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You can freeze at this point or keep in the fridge and consume within 4 days.
Tips
If you have a small pan, you can cook livers in batches.