makes
2 small jars
prep
5 minutes
cook
8 minutes
difficulty
Easy
makes
2 small jars
serves
preparation
5
minutes
cooking
8
minutes
difficulty
Easy
level
Ingredients
- 500 g organic chicken livers
- 1 onion, diced
- 3 slices of bacon
- 1 clove of garlic, sliced
- 250 g organic butter
- 100 ml white wine
- 1 tbsp fresh herbs such as rosemary, thyme, tarragon, or parsley, finely chopped
Chilling time 1 hour
Instructions
Heat 60 g butter in a fry pan, add onion and garlic and sauté for 1 minute. Add bacon and chicken livers and sauté till opaque. Add herbs and white wine and reduce to just a moist consistency. Remove from pan and let cool.
Transfer all ingredients to a blender, add remaining butter and blend until smooth. Transfer to glass containers with a lid and refrigerate.
Note
• Don’t overcook the livers; seal them both sides and then remove from heat. Blend all ingredients only when cooled.
• It’s important to use organic liver only; it’s the detoxifying organ after all.
• Additional melted butter can be drizzled over the top to preserve colour and help to keep the pate from forming a skin on top.
Recipe from Rocket Fuel on a Budget by Joanna Rushton, with photographs by Helen Coetzee. Published by Joanna Rushton.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
