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Dairy Free Chicken Liver Pate

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.

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DAIRY FREE CHICKEN LIVER PATE

Ingredients

  • 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.

Process

  1. 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. 
  2. Once the livers are done, set aside until they cool at room temperature.
  3. 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.
  4. Add the additional cup of coconut milk and pulse further to incorporate.
  5. Add the sea salt and freshly ground pepper to taste.
  6. Return to the same pan used before and heat, but do not boil.
  7. In the meantime, mix the gelatine with the cold water and allow to sit about 2-3 minutes.
  8. Add to the liver mixture and cook until the gelatine is fully dissolved and blended into the mixture.
  9. Remove from heat and place in ramekins or your preferred glass container, which can also be used to serve.
  10. Refrigerate until set.
  11. Heat the Moscatel or sweet dessert wine. Add the powdered gelatine and dissolve completely.
  12. Pour over the pate ramekins and refrigerate again until set.
  13. 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.

 

Rosemary Coconut Savoury Bread – Nut Free

Okay, I’ll admit that I’ve only made this once. I usually try all my baking recipes two or three times prior to posting, to ensure they work right and they are to my absolute liking. However, this one worked immediately.

I was trying to make a bread without nuts, which although are very healthy, we shouldn’t be eating a lot of them every day. Plus, I wanted a dry bread, without the cake like texture most Paleo breads have. And I’ve succeeded, at least for my palate. 😉

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I hope you like it as much as I do, and experiment on your own with different spices and flavours! Pictured here is the bread with my homemade pate, which I’ve revised recently so it’s much simpler to make. Enjoy!

ROSEMARY COCONUT SAVOURY BREAD

Ingredients

  • 4 eggs
  • 1/4 cup olive oil
  • 1/4 cup coconut milk
  • 1 teaspoon freshly ground rosemary
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1/3 cup flaxmeal
  • 3/4 cup coconut flour

Process

  1. Preheat oven to 180C (350F).
  2. In a bowl, beat with a hand mixer the eggs, olive oil, coconut milk, and rosemary until smooth.
  3. Add the flaxmeal, soda and sea salt and mix well.
  4. Add the coconut flour and mix well. By now, the mixture is rather dry.
  5. Scrap the dough with a spatula into an ovenproof dish and form with hands into a pretty bread shape. (You can also scoop the dough into a small baking tin and spread out with the spatula.)
  6. Bake for 45 minutes, or until an inserted toothpick comes out clean.

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