This is a really lovely dairy free Chicken Liver Pate recipe I have been making for a while now. I have tried quite a few different recipes and this one is more fragrant and light and “moussy” than the others. I have been on a health and wellbeing journey for a little while now, and when I got back from Peru really quite unbalanced nutritionally, I started to learn the importance of deep nutrition, which included eating organ meats, which was something our Ancestors did for genetic wealth. The book Deep Nutrition by Catherine Shanahan M.D was a game changer for me, as she explains the importance of Ancestral diets, and what they did for our “genetic wealth” and longevity and vitality as a species.
I am still quite a novice when it comes to eating organ meat. But as Dr Axe says, Chicken Liver is mild tasting liver and a good choice for beginners. Chicken liver is packed essential vitamins and nutrients such as Vitamin A, Folate, Vitamin B2, selenium, Vitamin B5 , Iron, Vitamin B6 and B3, and phosphorus. I usually double the recipe and freeze small jars so they are always ready to go.
MAKES: 5 jars
- 500g of organic chicken livers, removing any connective tissue.
- ¾ cup raw whole cashews, (organic preferably)
- 2 tablespoons grassfed butter
- 1 ½ cups diced french shallots
- 1 ½ cups chopped apples
- ½ teaspoon thyme
- ¼ teaspoon black pepper
- 2 teaspoons of Himalayan or sea salt
- ¼ teaspoon ground nutmeg
- 3/4 cup dry white wine
- ¾ cup of warm water
- ¼ cup melted grassfed butter
- Pour boiling water over the cashews and soak them in a bowl to soften.
- Heat 2 tablespoons coconut oil in a large frying pan over medium heat.
- Add onions and gently sauté for approx 5 minutes, or slightly translucent. Add the apples, thyme, pepper, salt, and nutmeg and continue cooking for approx 10-15 minutes, add the lid if the mixture becomes too dry. Remove ingredients from the pan.
- Rinse the livers and pat them dry with a paper towel. Add the livers to the pan (without rinsing it) and cook, covered, for 4-5 minutes or so on each side, they need to be mainly brown/ grey with a tinge of pink on the inside.
- Drain the cashews and place them in a food processor with the warm water for around a minute or until blended.
- Add the mixture from the pan to the blender, then add the liver. Return the pan to the cooktop over medium heat. Add the wine and simmer until it has reduced by half, about 3 minutes.
- Pour the wine into the blender. Blend on low for 30 seconds, then increase the speed to high and blend until smooth.
- With the blender running, slowly pour the melted butter.
- When the mixture is of a nice and smooth consistency, pour the pate into clean jars (I boil mine in water first to clean thoroughly, and then air dry) and after the pate mixture goes into the jars, allow to cool for 15 minutes before covering. Refrigerate at least overnight before consuming. The mousse will keep in the fridge for about 5 days, and also freezes well for 3 months.
NB: if dairy isn’t a problem, you can melt some butter over the pate and allow to set which is what I have done.
I would love to know what you think?!
comment below xxx