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
