Chicken Liver Pate

Chicken liver pate was always a favourite of mine pre-op…made with cream and brandy of course! Now I find that I can make a much more healthy, but just as good tasting pate, with virtually the same ingredients but fat-free fromage frais instead of the cream. It’s fabulous at the amber/soft and pureed stage of eating with a crisp cracker, crispbread or some melba toast. It’s also the way I ensure I get some iron in..I take an iron supplement (called gentle iron!) but this is a much tastier way of getting the nutrition on board.

The low-fat or butter pour-over coating isn’t essential if you are eating the same or next day but if you plan to keep a little longer ensures that the pate stays moist and doesn’t dry out in the refrigerator (it can always be discarded from the wls portion!).

Ingredients

Metric/US

1 tbsp low-fat spread

1 red onion, peeled and finely chopped

1 clove garlic, crushed

250g/1/2 lb chicken livers, washed and trimmed

2 tsp concentrated tomato puree

salt and freshly ground black pepper

2tbsp fat-free fromage frais

3 tbsp/4 tbsp low-fat spread or butter, melted (optional)

bay leaves and black peppercorns to garnish (optional)

Method

1.  Heat the 1 tbsp of low-fat spread in a non-stick frying pan. Add the onion and garlic and cook over a gentle heat for about 5 minutes until softened.

2.  Add the chicken livers and cook for a further 5-8 minutes until cooked and no longer pink.

3.  Add the tomato puree and salt and pepper to taste and allow to cool.

4.  Place the chicken liver mixture in a blender or food processor with the fromage frais and puree until smooth. Transfer to a serving dish, cover with cling film/saran wrap and chill for at least 2 hours.

5.  If you intend to keep the pate for more than 24 hours then it is advised that you top with a little melted low-fat spread or butter to seal. Add a couple of bayleaves and black peppercorns before the topping sets to garnish if liked.

6.  Serve with salad or with bread sticks, crispbreads or melba toast.

SERVES 4

WLS PORTION: 1/2-3/4

Calories per portion (without topping):  94

Protein:  12.7g

Carbohydrate:  4.4g

Fat:  2.9g

 

Image cpyright of Bariatric Cookery (UK) Ltd