Dairy-free Chicken Liver Pate
Rich, smooth and full of flavour, this dairy-free chicken liver pâté combines sweet leeks, fragrant rosemary and a splash of balsamic vinegar.
Chicken liver is wonderfully nutrient-dense, providing readily absorbed haem iron, folate, and vitamin B12 to support normal blood formation and energy metabolism, along with vitamin A for healthy skin, vision, and normal immune function.
Using coconut oil instead of traditional butter makes this a delicious option for anyone avoiding dairy, though it remains rich in saturated fat and is best enjoyed in small portions.
Spread onto toast or spoon onto crunchy celery for a satisfying savoury bite.
Serves: 4
INGREDIENTS
450g Chicken livers
1 tbsp apple cider vinegar
¼ cup coconut oil
1 cup leeks, sliced
1 sprig of rosemary, about 3g, removed from the stalk
½ tsp salt
2 tbsp balsamic vinegar
1 tsp freshly ground black pepper
METHOD
Place the livers into a glass bowl, cover with cold water, and stir in the apple cider vinegar. Leave to soak for 12-24hrs.
When ready to cook, strain the livers and set aside. In a heavy-bottomed pan, heat the coconut oil and add the leeks, rosemary, chicken livers, and salt. Cook on a medium-to-low heat for 8-10mins or until the livers are cooked but slightly pink in the middle (check the livers reach 70°C for 2 minutes, using a food thermometer)
Remove from the heat and allow to sit for 5 mins.
Transfer cooked livers, leeks, rosemary and all the juices to a high-powered blender, adding the balsamic vinegar and black pepper. Blend until very, very smooth.
Transfer into a Kilner jar and store in the fridge for 3-4 days. Best served a day or two after making.
