Here’s my revised version of chicken liver pate, which is less complicated than the first one I posted. It is pictured with the Rosemary-Coconut Savoury Bread.
DAIRY FREE CHICKEN LIVER PATE
- 350g chicken livers, rinsed
- 1 small onion, chopped or julienne style
- 3 cloves garlic
- 3-4 tablespoons olive oil
- 3 cups coconut milk, full fat
- sea salt and pepper to taste
- 1 tablespoon + 1 teaspoon of gelatine powder (one package)
- 2 tablespoons cold water
- 125ml Moscatel or another sweet dessert wine (optional) + 2 tablespoons gelatine.
- Place the chicken livers, onion, garlic and olive oil in a deep pan. Over low heat and covered, cook until the chicken livers are done, stirring occasionally.
- Once the livers are done, set aside until they cool at room temperature.
- In a blender or food processor, add the cooked chicken livers, onion, garlic and 2 cups of coconut milk. Pulse until you have a smooth puree.
- Add the additional cup of coconut milk and pulse further to incorporate.
- Add the sea salt and freshly ground pepper to taste.
- Return to the same pan used before and heat, but do not boil.
- In the meantime, mix the gelatine with the cold water and allow to sit about 2-3 minutes.
- Add to the liver mixture and cook until the gelatine is fully dissolved and blended into the mixture.
- Remove from heat and place in ramekins or your preferred glass container, which can also be used to serve.
- Refrigerate until set.
- Heat the Moscatel or sweet dessert wine. Add the powdered gelatine and dissolve completely.
- Pour over the pate ramekins and refrigerate again until set.
- If you prefer, the Moscatel or sweet wine can be omitted. I like the contrasting sweetness it provides to the pate, but it’s not a necessary addition.