Thursday, 24 October 2013

Chicken Liver Pate with Apricots

Very proud of my home-made chicken liver pate
As a relatively new meat-eater, offal and liver has never really been on my list.  I've tried pate a few times but found it either extremely fatty or quite bitter tasting. I can't even imagine trying liver and onions!  So in order to add some liver to my diet per the dietary guidelines I'm following in this pregnancy I thought I'd better try making my own liver pate.

I know when you're pregnant you're advised not to eat pate due to risk of listeria.  I reasoned if I made my own, I could keep the equipment and work surfaces boiling water clean and ensure all the ingredients were thoroughly cooked.  So I did.

I went down to our butcher's and bought some organic chicken livers with no problems.  I thought I'd have to order them in advance.  Man, I'm going to miss our butcher when we go to Australia in a couple of weeks.

It took me quite a long time to find a recipe I liked the look of.  Most of them required loads of butter or cream, but I wanted to avoid that fatty taste.  Lots of them also included some form of alcohol to balance out the bitter rich flavour of the liver.  While I definitely wanted that balance, even the smell of alcohol is enough to make me want to puke at the moment so I needed an alternative.

I finally decided on the Chicken Liver and Apricot Pate recipe from Kavey Eats. It was absolutely delicious!

I made a half recipe, with double the onion and when I discovered my thyme plant completely dead in the garden, substituted dried mixed herbs for the thyme.  I also soaked the dried apricots in hot water before using.  This was more for the benefit of my hand blender than anything else.  I had enough to completely fill two cling-film lined ramekins, one of which went into the freezer after cooling.

The servings were quite big and the pate just a little sweet for my palate so next time I'll find smaller containers and reduce the number of apricots a little.  There will definitely be a next time.  I just have to find a decent butcher in Australia...


For other meals I've mainly been using up store-cupboard staples and repeating my favourite recipes.

Blackbean, Butternut and Corn Chili Sin Carne

Red Lentil and Sweet Potato Soup

Sweet Potato, Basil, Feta and Avocado Salad

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