Dairy Free Chicken Liver Pate

Here’s my revised version of chicken liver pate, which is less complicated than the first one I posted. It is pictured with the Rosemary-Coconut Savoury Bread.

DAIRY FREE CHICKEN LIVER PATE

Ingredients

• 350g chicken livers, rinsed
• 1 small onion, chopped or julienne style
• 3 cloves garlic
• 3-4 tablespoons olive oil
• 3 cups coconut milk, full fat
• sea salt and pepper to taste
• 1 tablespoon + 1 teaspoon of gelatine powder (one package)
• 2 tablespoons cold water
• 125ml Moscatel or another sweet dessert wine (optional) + 2 tablespoons gelatine.

Process

1. Place the chicken livers, onion, garlic and olive oil in a deep pan. Over low heat and covered, cook until the chicken livers are done, stirring occasionally. 
2. Once the livers are done, set aside until they cool at room temperature.
3. In a blender or food processor, add the cooked chicken livers, onion, garlic and 2 cups of coconut milk. Pulse until you have a smooth puree.
4. Add the additional cup of coconut milk and pulse further to incorporate.
5. Add the sea salt and freshly ground pepper to taste.
6. Return to the same pan used before and heat, but do not boil.
7. In the meantime, mix the gelatine with the cold water and allow to sit about 2-3 minutes.
8. Add to the liver mixture and cook until the gelatine is fully dissolved and blended into the mixture.
9. Remove from heat and place in ramekins or your preferred glass container, which can also be used to serve.
10. Refrigerate until set.
11. Heat the Moscatel or sweet dessert wine. Add the powdered gelatine and dissolve completely.
12. Pour over the pate ramekins and refrigerate again until set.
13. If you prefer, the Moscatel or sweet wine can be omitted. I like the contrasting sweetness it provides to the pate, but it’s not a necessary addition.