Have you ever made your own home made pate? Think it’s just to hard? Well take a look at my super easy low carb pate and see just how easy it is.
Easy Low Carb Pate
If anyone had told me a year ago I would be making my own pate, I would have said you were bonkers. But the more I read about how we should be eating more organ meat, and the only way I know how is through eating pate, then I thought I’d give it a go.
Well it turns out to be one of the easiest things I have ever made. Easy low carb pate only used 5 ingredients and takes about 20 minutes, start to finish. PLUS you know exactly what goes into it.
I absolutely adore pate but finding a pate which has no added nasties, no wheat fillers or starchy packers is incredibly difficult and incredibly expensive. Take a look at a pate label next time you’re at the supermarket and see how little meat is actually in there – not much huh?
Why should we eat more organ meats? Both from a budget and nutritional perspective. Organ meats are one of the most nutrient dense part of the animal, packed with Vitamin B group, fat soluble vitamins A, D, E and K, magnesium potassium, copper, selenium …..
Almost every culture places high regard in eating organs and all other parts of the animal, but in the Western society, we have shunned it, surrounding organs with modern food snobbery.This is the easiest low carb garlic pate recipe around. Organ meat is so incredibly nutritious, we need to eat more.
Organs are relatively cheap compared to muscle meat, and by eating organs, we are utilising and respecting more of the animal, putting less pressure on intense farming.
I’m just as squeamish as the next person, and have been brought up with a disregard for eating organs, but I can handle them in pate or diced finely within a mince/ground beef dish where they can cheaply bulk up a meal without giving the strong flavour some organ meat has.
Easy Low Carb Pate
Easy Low Carb Garlic Pate
- Prepare the chicken livers by washing them then patting them dry in between kitchen paper.
- Cut each liver in half , trim and remove the fatty or sinew pieces. I find it easier to use scissors for this, rather than a knife.
- Melt the butter in a saucepan on a low heat and gently fry the garlic until cooked.
- Add the chicken livers. Cook for 10 minutes, stirring occasionally.
- Remove from the heat then puree with a stick blender using the blade attachment, until smooth.
- Stir through the peppercorns then season with salt to taste.
- Pour into ramekin dishes, and refrigerate until set.
- These will keep for 5 days in the fridge.
Want to know how to serve pate now you’re not relying on high carb crackers? The most convenient is to serve it on slices of cheese or slices of cucumber. Genius!