I first made this years ago when my sister and I were both going to Slimming World. I didn’t really like pate and made this for a dinner party starter thinking I could just fill up on crudities, but then tasted it and realised how much more delicate chicken liver is. I hadn’t made it for ages, but after buying some chicken livers on impulse I re-discovered this recipe by Pinch of Nom. I had forgotten how good it is and have made it several times since. It’s a firm favourite of mine now, it’s really tasty, very easy, and really good for you.
- 250g chicken livers
- 100g very lean bacon, chopped
- 1 onion chopped
- Clove garlic chopped
- ½ tub low crème fraiche (if you are doing slimming world it would need to be low fat)
- ½ tsp dried mixed herbs
- Black pepper
- 1 tsp sunflower oil (or spray light if you want this to be syn free)
Trim any sinews off the livers and pat dry with kitchen paper
Fry garlic and onion in oil in a large non-stick frying pan until soft, be careful not to brown. Add the livers, bacon and herbs and fry for 3-4 minutes, the livers should be just a little bit pink on the inside.
Allow to cool slightly and put in a blender, add 1 tsp of crème fraiche and blend, adding more if needed to get thick smooth paste, it will thicken slightly when it chills
Transfer into a bowl and pop in the fridge for an hour or two.
When I was on slimming world I used fry-light instead of sunflower oil and served with veg crudities and it was a great Syn fry starter or snack. I now cook with a little sunflower oil as it think it cooks the onions better, I still serve with crudities, but do also have crusty bread or crackers as well.