Chicken Liver Pâté

  • 2tbsp coconut oil (or other safe oil)
  • 500g chicken livers
  • 1tbsp rice flour
  • salt
  • pepper
  • herbs (I chose sage)
  • 3tbsp rice cream (optional)
  1. Melt the coconut oil in a large frying pan
  2. Cook the chicken livers, making sure they are thoroughly, but not over-cooked 20150607_162129
  3. Put the cooked chicken livers and oil into a food blender
  4. Add the rice flour to the pan and make a roux using either rice milk or boiling water.  Pour this into the food blender
  5. Taste and add salt, pepper and herbs of your choice to achieve a flavour you enjoy 20150607_163025
  6. If you’re using the rice cream, add it now and then blend until you get a smooth paste.  If it’s too thick, add a little boiling water to help loosen the mixture 20150607_163813
  7. Put into the fridge for about 2 hours to allow the pâté to set before serving20150602_182343

3 thoughts on “Chicken Liver Pâté

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