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Chicken Liver Patè with Orange and Cloves – Paleo, AIP

October 19, 2016 By Angie 8 Comments

Chicken Liver Patè can be sublime. Here, the orange zest brings out the fatty quality of the liver, and the powerful cloves temper it's intensity.

Chicken Liver Patè is probably not the first thing that comes to mind when you’re wanting to snack, but this is so good it might just change your preferences. The powerful flavour of ground cloves collides beautifully against the intensity of the liver, but it’s the orange which lifts this recipe towards brilliance. The zest, bitter and aromatic, is the perfect compliment to the fatty liver, and the juice donates a fruity freshness. The patè is creamy, mousse-like, and you’ll find it’s best straight off the spoon.

Chicken Liver Patè with Orange and Zest: Why the Orange Works

I’m reading, cooking, eating and tasting my way through the culinary book Bitter by Jennifer McLagan. It won the 2015 James Beard Award for the single subject category, and I can see why. It’s a fascinating read, full of bizarre information about how our sense of taste is no simple matter. We’re led to believe that taste is governed by our tastebuds and nose, but all sorts of things – our age, our cultural prejudices, the shape of our dinner plate, the colour of the food – contribute to how we perceive what goes into our mouths.

Here in Italy, we love the taste of bitter. It’s common to mix bitter salad leaves in with the sweet and soft ones, or to sautè a big head of endive or radicchio and serve it as a side. We love chicory and dandelion, and both our aperitivos and our digestivos are tinged with bitter. This book, however, has taken my palate and my cooking to another level of appreciation. I now know, for example, that a synergistic magic occurs when fat and bitter are combined.

I wanted to explore that relationship in the context of a chicken liver patè. Having such a strong taste, liver needs to be tempered, and for that the addition of ground cloves works really well. But to bring out the robust flavour of fat, I thought to try orange zest – and wow, what an impact! It’s gorgeous.

I want to serve this to guests without them knowing it’s chicken liver patè. Maybe I can make grilled zucchini wraps, or fill tiny savoury tart cases. I want to see if this patè, with it’s complex and balanced flavours, will overcome the common resistance to organ meats. I’ve got a feeling it will.

Chicken Liver Patè can be sublime. Here, the orange zest brings out the fatty quality of the liver, and the powerful cloves temper it's intensity.


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This recipe has been shared on The Wednesday Showcase , The AIP Recipe Roundtable, Allergy Free Thursday, Foodie Friends Friday, Gluten Free Fridays and Real Food Fridays.


Let me know in the comments how you go with this one – I think you’re going to love it!

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5.0 from 1 reviews
Chicken Liver Patè with Orange and Cloves - Paleo, AIP
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Chicken Liver Patè can be sublime. Here, the orange zest enhances the fatty quality of the liver, whilst the powerful cloves match it's intesity. You'll eat this straight off the spoon!
Paleomantic: Angie Brazzale, Paleomantic
Recipe type: Savoury Snacks, Entreè, Antipasto
This fits: Paleo, AIP, Whole 30, Low Fodmap
Serves: 1½ cups
Ingredients
  • 400 grams /14 ounces chicken liver
  • 1 large orange
  • ¼ teaspoon ground cloves
  • 5 tablespoons lard, divided
Instructions
  1. Zest the orange and mince the zest. Cut the orange in half and squeeze the juice. You want ⅓ cup of juice.
  2. Melt 2 tablespoons of lard in a frypan. Add the chicken livers, ground cloves and orange zest and cook the livers thoroughly, turning often, until they stop seeping blood, about 7 minutes.
  3. Put the cooked livers into the food processor and add the orange juice. Process on high until it the livers are well blended. The mixture will be quite liquid - this is fine.
  4. Pour the patè into small serving dishes, stopping ½ cm / ¼ inch from the top.
  5. Melt the remaining 3 tablespoons of lard. Pour over the patè, just enough to seal the surface. Carefully transfer to the fridge and wait for the patè to solidify, at least 1 hour.
3.5.3217

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Filed Under: Autoimmune Protocol, Autumn / Winter, Sauces, Condiments and Spreads, Snacks, Whole 30 Tagged With: autoimmune protocol, autumn/winter, fat, snacks, whole 30

Previous Post: « Mini Meatloaf Muffins with Baked In Chutney – Paleo, AIP
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Reader Interactions

Comments

  1. Marla

    October 21, 2016 at 5:10 pm

    Hi Angie,
    Liver is suppose to be supposed to be so healthy and your recipe and such a unique twist with the oranges – sounds quite tasty. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

    Reply
    • Angie

      October 24, 2016 at 7:15 pm

      Hi Marla, Liver is insanely nutrient-dense – I researched it a little as I was writing this post, but realised it deserves a post of it’s own. Organ meats can be a little frightening at first, but then you actually start to miss them if you haven’t had a dose for a week or so! See you again soon on Real Food Fridays, and as always, thanks so much for hosting! A

      Reply
  2. Nancy

    December 22, 2016 at 5:06 pm

    How long does the pate keep?
    Do I remove the lard covering to serve?

    Reply
    • Angie

      December 22, 2016 at 9:41 pm

      Hi Nancy. It should keep for up to a week in the fridge, especially if it has that covering of lard which keeps it from oxidising. I’ve read that patè freezes well, though I haven’t tried it myself. Oh, I always serve it with the fatty topping – it adds to the creaminess! Hope you like the recipe. Best wishes, and Merry Christmas!

      Reply
  3. Lauren Umbaugh

    March 13, 2018 at 7:29 pm

    Hi Nancy thanks for posting this recipe! I’m not able to have cloves right now- is there a sub you’d recommend for AIP friendly?

    Reply
    • Angie

      March 20, 2018 at 9:34 am

      Hi Lauren! That’s Angie, not Nancy, haha! If you can’t have cloves, then I’d suggest substituting with cinnamon, which is always a safe herb and is strong enough to balance the intensity of the liver. In fact – I must publish this recipe – I usually use a little cassava flour with cinnamon and other spices (or I’ll use my All Purpose Festive Spice Mix) to coat cubes of calf liver before frying. Try it, and let me know how you go! A

      Reply
  4. collette burns

    March 29, 2018 at 10:38 pm

    Thanks for this recipe, so simple but very tasty.

    Reply
    • Angie

      March 30, 2018 at 9:52 am

      Hi Collette, Oh, Great, I’m so glad you like it! Health and Happiness to you! A

      Reply

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Hi, I'm Angie. Thanks for popping by. I'm here to help you say goodbye to allergies, reduce inflammation and lose weight... naturally and forever. Scout around the website, there's loads of information. And when you're ready to make real, sustainable changes, get in touch and I'll talk you through my Primal Health Coaching programs. You don't have to live with the pain - trust me. Been there, done that, I know. I'm looking to meeting you, and I look forward to helping you live a much healthier, happier life.

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Angelina Brazzale is a certified Primal Health Coach. She cna help you reach your goals of health and vitality through evolutionary diet and lifestyle practices.

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3 Seed Paleo Bread. Save this post - the recipe is 3 Seed Paleo Bread. Save this post - the recipe is up on the home page of my website at the moment. Later, find it under “Recipes”.

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🍞When I bake a loaf, I slice it, wrap it and put it in the freezer.

💪 This is important. Because Paleo breads, pancakes, cakes, cookies & muffins should never be a substitute for your old way of eating. They should be an occasional treat. Most of your calories, most of the time, should be filled with nutrition & low carb. Paleo baked goods then become a delightful deviation - but not the norm.

Enjoy this recipe & when you bake it & make it, tag me! It’s what I used to make the croutons for the Caesar Salad a few posts back. 

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I just made a Reel! First time, thus not a very go I just made a Reel! First time, thus not a very good one. Like everything: you’ve got to practice.

In my first year of healing (2014-15) I did a Reset 4 times. Food is complicated. It’s so obviously not so much about nutrition as it is about addiction, emotions, habits. About how we identify ourselves and how we define happiness, togetherness, family, ritual, reward.

Takes a long time to reprogram all that. But you keep practicing. It gets easier. And then at some point the new way of doing things becomes natural, normal, the new you.

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Caesar Salad! How good is it? Boiled egg, anchovie Caesar Salad! How good is it? Boiled egg, anchovies, shards of aged parmigiano, bacon cubes and croutons fried in the bacon fat. Perfectly, wonderfully balanced.

I made my 3-Seed Paleo loaf the day before so it was ready for the croutons. And we don’t have cos lettuce here so I used Belgium Endive. It was great. One of those dishes that when you make it, you think, why don’t I make this more often?

I adapted the recipe from Stephanie Alexander’s “The Cook’s Companion”.

This is how I made the dressing:

🥄 1 teaspoon salt
🥄 1/4 teaspoon freshly ground black pepper
🥄 1 teaspoon Dijon mustard
🥄 1 teaspoon lemon juice
🥄 2 tablespoons red wine vinegar
🥄 1/2 cup extra virgin olive oil
1 egg

1. Mix all ingredients together in a screw top jar. Shake well and set aside.

Fabulous. Try it!

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All dietary fats have received a lot of bad press All dietary fats have received a lot of bad press over the last 70 years... but they're making a comeback. The good ones, that is. The evil ones should be abolished for life. Do you know the different families?

	🍳	Saturated fats are an excellent source of fat, especially for cooking
	🥑	Monounsaturated fats are a great source of fat
	🥐	Polyunsaturated fats are difficult
	🍟	Trans fats, or “partially hydrogenated fats”, are poison...

🥑🥥 Healthy fats are super satisfying. They taste good and, together with complete, quality protein, they provide the feeling of satiety. With the right amount of fat in our meals we feel full for a long time, which means we’re less likely to go hunting for unhealthy snacks.

💎 If you want to read more about the fat families and what foods contain them, the post is up on the home page of my website now. Jump to my bio, click through & scroll down. Or, it’s here:

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