LOSE IT’s Chicken Liver Pâté

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Ingredients

500g chicken livers
2 finely chopped garlic cloves
3 tbsp ghee
2 tbsp brandy
1 finely chopped shallot
blueberries To garnish, fresh
5g finely chopped flat-leaf parsley
1/2 cup cream
himalayan salt
white pepper
50g melted butter

Method

  1. Place the chicken livers in a bowl, add the brandy and allow to stand for 20 minutes.
  2. Heat the ghee in a pan, add the garlic and shallot, and cook slowly until golden. Remove vegetables from the pan and set aside.
  3. Put the chicken livers and brandy in the pan, cook for 5 minutes, then remove from the heat and allow to cool.
  4. Place the chicken livers, pan juices, garlic and shallot mixture, cream and parsley in a blender, blitz to combine, then blend until very smooth. Season to taste.
  5. Spoon the mixture into moulds, pour melted butter over the top and refrigerate for 2–3 hours before serving.
  6. To serve: Garnish with fresh blueberries and serve with banting bread or crackers.

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