MAKES: 1 large ramekin of pâté
TOTAL TIME: 10 minutes
SEASON: All year round
INGREDIENTS:
125g chicken livers
1 large knob grass-fed butter
1/2 small white onion (optional)
1 large clove garlic
2 heaped tbsps Greek/kerned natural yoghurt (full fat)
4-5 leaves of fresh sage or thyme (depending on which herb you prefer)
Pinch of sea salt
Optional: squeeze of lemon juice
METHOD:
Rinse and drain the livers of any excess blood.
Heat a large knob of butter in a pan over a medium heat, chop and sauté the onion for a couple of minutes and then add the livers. While they begin to fry, finely chop the garlic.
Once the livers have been cooking for a couple of minutes and have sealed on all sides, add in the garlic and continue to fry for another 3 minutes, stirring regularly. Then add in the yoghurt, fresh herbs (roughly chopped) and salt and heat for a further minute before removing from the heat.
Transfer the contents of the pan into a blender such as a Nutribullet, add in a squeeze of lemon (if desired) and blend. If the consistency is not creamy enough for you, add a little more yoghurt and blend further.
Place the contents in a ramekin / airtight jar and leave at room temperature to cool for about 30 minutes before transferring to the fridge. The consistency will firm up a little once the pâté has been refridgerated.
Enjoy on toast / oat cakes / with crudités, cheese and salad, or however you wish!
