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
Ingredients
- 300 g chicken livers
- 110 g butter
- 2 cloves garlic crushed
- 1 tbsp cracked black peppercorns
- salt to taste
Instructions
- 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!
Alternatively you could make some wheat free crackers or some FatHead crackers. Both are incredibly tasty and have no grains, no gluten, no wheat, are low carb and nutritious.
Polly says
This is so easy and delicious . a great way to get organ meat nutrients . I added more garlic and onion granules. I didn’t bother removing the sinew as I thought that may be some wholesome collagen , it didn’t affect the final consistency.
Kim says
Made this with a whole bulb of garlic (cuz, garlic!!) – amazing!! I can’t stop chowing it down! Also tastes even better the next day! Thanks for the recipe!
Kari says
Unbelievale! “Garlic pate” contains 2 cloves of garlic.
Ol says
Yes you can freeze home made pate. Put in the freezer after 30+ min of cooling. I pour a little more melted butter over it as it cools to give a nice finish. Takes 24 hours or so to defrost and can stay in there for 3 months.
Nikki says
How many servings does this make?
Libby www.ditchthecarbs.com says
The nutrition panel shows a serving size as 15g / 1 tbsp but it’s up to you how much you would like to enjoy. The full recipe makes 410g so that would equate to 27 x 15g/tbsp.
djnikkik says
THANK YOU!! Your garlic pate has just become one of my all-time favourite snack recipes. My family is Portuguese so I grew up eating all sorts of ‘weird’ meat other people found disgusting. Chicken liver was always my absolute favourite organ meat. I love it so much that when I was a kid, my mum used to fry it up with onions and put it into sandwiches for my school lunches. She used to buy pate all the time when I was little too, but it’s been many years since I’ve had liver of any kind. This recipe gave me a great excuse to try and start eating it again and it is one fabulous recipe! So easy to make, so few ingredients and tastes AWESOME! I paired it with the Fathead crackers – yum! And it is crazy cheap to make this, liver for a double batch of the recipe cost me about $3.00 AUD. I love your idea of adding organ meat to mince recipes to help bulk it out. What sort or organ to mince ratio do you use? Or how much organ meat could you add to say a kilo of mince, before the taste of the organ meat is too strong? I’d love to sneak some in to get my son eating it too. Thanks for all you do and another top recipe! 🙂
Stephanie says
Can I freeze this?
Libby www.ditchthecarbs.com says
I have never tried, I wonder if anyone else here has and can leave a comment to help you.
djnikkik says
I froze a ramekin of this a few months back and defrosted it the other day. Seemed to be fine 🙂
Libby www.ditchthecarbs.com says
Thanks for reporting back 🙂
Hélène says
Zucchini or yellow summer squash slices would be good too for pate “crackers”. Celery or jícama sticks too. Ive even spread liverwurst on pecan halves if no veggies in the house.
Does this taste like liverwurst? I looove liverwurst.