Chicken liver pate (Slimming World friendly)
I made this pate for taster night in class last night and its was really popular, I've looked for a low syn or syn free pate recipe for a while so thought I would try making my own and was really pleased with it, Has all the flavour and richness without all the fat and syns.
I buy chicken livers frozen in ASDA and they are available in most supermarkets they are really cheap too only about 70p a tub, I used smoked bacon medallions as they have no fat at all but lots of flavour. Have a go at making this its really easy and much cheaper than buying pate too.
I serve it with slices of toasted wholemeal pitta as they are a healthy extra at time of writing.
Chicken Liver Pate
1 tub chicken livers (defrosted and trimmed of any sinews)
2 oz mushrooms (chopped)
1/2 large onion or 1 small onion (chopped)
4 smoked bacon medallions (chopped)
1 clove garlic (crushed)
2 tbsp quark
1/2 tsp dried sage
1/2 tsp black pepper
low calorie spray oil
Spray a large frying pan or wok with the spray oil and fry the onion over a lowish heat until soft, Add the mushrooms, bacon, garlic and sage and fry until bacon is cooked and mushrooms are soft. If it starts to stick just add a little splash of water then remove this mixture from the pan and set aside.
Spray the pan again and gently fry the chicken livers over a medium heat until cooked though (just cut one open to check it has cooked through).
Place onion, bacon mixture, the chicken livers and the pepper into a food processor and blitz for a couple of minutes, Add the quark (this helps make it smooth) and blitz again until smooth.
Place in pots or jar and chill in the fridge.
Keeps in the fridge for 3-5 days