This was my first attempt at making my own orange and brandy chicken liver pate, and I’m pretty pleased with it. I love pate but I don’t like the store bought pate that has too many ingredients, additives, preservatives and very little meat.
UPDATE :: Take a look at my garlic pate, new and updated recipe.
Orange and Brandy Chicken Liver Pate
Anything with brandy in it is fabulous in my book (you know I love my boozy brandy truffles) so the addition of a small amount of orange in chicken liver pate makes it fresh without being too heavy.
We should all be eating more organ meat but I am yet to develop many recipes using them. Eating pate is my favourite way to incorporate organ meat into our diet. Organ meat is incredible because it is so nutritious and so cheap. Organ meat is 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 ….. (see the table below).
Most cultures places high regard in eating organs and all other parts of the animal, but in the Western society, many people regard organ meat should be reserved for their pets. By eating organs, we are utilising and respecting more of the animal, putting less pressure on intense farming.
For now, I will start to eat more organ meat by making my Orange and Brandy Chicken Liver Pate, but I will try and conjure up some more recipes for the future.
[clickToTweet tweet=”Take a look at this nutrition table, to compare nutrition of muscle vs organ meats.” quote=”Take a look at this nutrition table, to compare nutrition of muscle vs organ meats.”]
I’d love you to leave a comment on how do you cook and eat organ meat? What is your favourite recipe? Do you have any tricks or tips?
Orange and Brandy Chicken Liver Pate
Ingredients
- 300 g chicken livers
- 100 g butter
- 1 1/2 tbsp brandy
- 3 tbsp double/heavy cream
- 1 orange zest and juice
Instructions
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Wash the chicken livers then dry them with kitchen paper.
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Remove the fatty or sinew pieces with little scissors. Cut each liver in half.
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Melt the butter in a saucepan and add the chicken livers. Cook for 10 minutes, stirring occasionally on a gentle low heat.
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Remove from the heat and the orange zest, orange juice, brandy and cream.
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Puree with a stick blender using the blade attachment, until smooth.
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Season with salt/pepper to taste.
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Pour into ramekin dishes, and refrigerate until set.
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These will keep for 5 days in the fridge. The quantities above, made 3 ramekin dishes.
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- Seville Orange
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- Orange and Brandy Chicken Liver Pate
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- Makes 3 Ramekins
Photo credit: Stirring Change
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Alicia says
Another simple thing to do with chicken livers is to lightly fry them with onions in butter. The trick is to not overcook the liver, as it changes the texture.
Liz Dafert says
Can I add cooked or raw onion?
Libby www.ditchthecarbs.com says
If you would like to add onion, I would add it raw with the butter and chicken livers cooking them gently, stirring occasionally as per recipe. The onions would make a lovely addition to the recipe, albeit with a stronger flavour.
Robet Moore says
Can the pate be frozen?
Libby www.ditchthecarbs.com says
I wouldn’t think so. I think the fat wouldn’t freeze properly and defrosting might break up the delicate structure.
Wendy says
I have frozen homemade pate and it was fine
Laurel Walton says
What is the percentage of milk fat in double cream?
Libby www.ditchthecarbs.com says
I think others may call it heavy cream. I’ve just checked my fridge and my cream is 38% fat.
Laurel Walton says
That’s helpful – thanks.
msnyc10 says
Is Brandy ok for LCHF? I have some other recipes I’d like to make which include brandy but wondered if I was going ‘off’ LCHF
Libby www.ditchthecarbs.com says
Brandy is a zero carb spirit and especially because you use so little of it compared to a large glass of wine, it is fine to use in LCHF recipes.
msnyc10 says
Thank you that is excellent news! I will try this recipe this week and I also have one for chicken breasts in brandy mustard cream sauce I will give a whirl too. Thanks again!
Georgie says
I’m used to eating Pate on toast or crackers so I was wondering how you eat yours?
Libby www.ditchthecarbs.com says
I use slices of cucumber instead of crackers now. Take a look at my instagram as there are more pictures over there of snacks I make but don’t make it onto the website. You can also make wheat free crackers, but these take a little planning. I often have slices of cucumber topped with pate, or cheese, olives or anything else that would normally go on a cracker. So low in carbs, grain free and healthier.
wendoid says
I have it on seed crackers.
lowcarbdiabetic says
Lovely recipe – thanks.
All the best Jan
Libby www.ditchthecarbs.com says
Thanks Jan. 🙂
Mathew says
Where do you get your liver meat from? that’s only thing holding me back from eating it, just can’t find it anywhere.
Libby www.ditchthecarbs.com says
Were can just buy it in the supermarket or get it from your butcher. If they don’t have any, they can get it in for you. Good luck.