liver paté
Kid friendly, delicious spread for any occasion
Servings: 6 serves
Ingredients
- 1/2 kilo Chicken Livers drained
- 100 g Shitake Mushrooms chopped
- 1 bunch Shallots chopped
- 4 cloves Garlic chopped
- 1 whole Lemon juiced
- 1/4 cup Coconut Cream
- 125 g Butter
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dill
- 1 tbsp Rosemary
- 2 tsp Rock/Sea Salt
Instructions
- Melt 100g butter in hot pan
- Add shallots, garlic, mushrooms and herbs. Fry until just cooked
- Add drained liver on high heat, fry until browned
- Add remaining ingredients
- Simmer approx 15mins until liver is cooked through
- Place into blender/Thermomix, blend until smooth
- Put into ramekin for serving
- Cover with melted butter
- Refrigerate until set
- Serve on your favourite biscuits or as a dip with celery or carrots