Quirky Cooking's video: Chicken Liver Pate suitable for the GAPS diet

This simple version of the classic 'chicken liver pate' recipe is one I made for my family when we were on the early stages of the GAPS protocol for gut healing. Despite its simplicity, it's super delicious and a great way to start getting organ meats into the diet! Use the Thermomix method or the conventional method. Recipe from my "Simple, Healing Food" cookbook - all recipes in this book are suitable for the GAPS diet. https://quirkycooking.com.au/shop/brands/quirky-cooking/simple-healing-food/ RECIPE (makes approx. 800g) 4 garlic cloves, chopped ½ onion, chopped 2 large sage leaves, chopped, plus extra leaves to garnish, if desired ¼ tsp rosemary leaves, chopped ½ tsp thyme leaves 3 Tbsp chicken stock 400g organic chicken livers 300g (1⅓ cups) ghee, plus extra 4 Tbsp melted ghee to seal 1¼ tsp sea salt freshly ground black pepper, to taste* (*Aussie pepper: https://quirkycooking.com.au/product-category/brands/aussie-pepper/) Method 1. Place garlic, onion, sage, rosemary, thyme and stock in a saucepan over medium–low heat and simmer, stirring occasionally, for 2 minutes, or until softened. 2. Add chopped chicken liver, ghee, salt and pepper and sauté gently, stirring so the liver doesn’t stick to the bottom of the pan, for 5 minutes. 3. Transfer to a food processor and process until smooth. 4. Divide pâté between the ramekins and smooth the top with a spatula or the back of a spoon. Place a couple of extra sage leaves on top if desired, then drizzle over melted ghee, to seal. Thermomix® Method 1. Place garlic, sage, rosemary and thyme in TM bowl and chop 3 secs/speed 7. 2. Add onion and chop 2 secs/speed 5. Scrape down bowl. Add stock and cook 2 mins/100°C/speed 1. Add ghee, chicken livers, salt and pepper and blend 20 secs/speed 7. Scrape down bowl and cook 5 mins/100°C/speed 3. 3. Continue as above. Variations - Dairy Free: Swap ghee for duck fat or bacon fat, reduce to 200g (plus extra to seal), and add 3 Tbsp coconut cream. - Low FODMAPS: Omit garlic and swap onion for 70g finely sliced green leaves of leek. Add 1 Tbsp Garlic-Infused Olive Oil (pg 34), if desired. - Elyse Comerford’s Bacon & Mushroom Pâté: Add 130g chopped bacon, 70g sliced Swiss brown mushrooms and 3 Tbsp coconut oil or ghee to pan in step 1. Continue as above. Serving suggestions Eat pâté by the spoonful, serve with crudites and Seedy Crackers (Simple, Healing Food) or as a condiment with meals, stir into soups or stocks at the end of cooking time for a creamy texture, add to mince when making meatballs (see Herbed Meatballs, Simple, Healing Food), or use as a sandwich spread on slices of Grain-Free Bread (https://quirkycooking.com.au/2016/03/grain-free-bread-formula/). Storage Store in covered ramekins (or in silicone moulds if you want smaller serves) wrapped in reusable freezer bags in the freezer for up to 2 months, removing one at a time to the fridge as needed. Store sealed with ghee and covered in the fridge for up to 2 weeks; once seal is broken, use within 1 week.