Homemade Dairy Free Chicken Pate

How do you get a child to up her iron intake?  You can try talking the benefits of eating red meat and green leafy vegetables to a 2 year old, but playing with Peppa Pig and hide and seek can prove a distraction to my lecture.

Having taken my daughter to see her paediatrician recently, I was posed the challenge to get her to eat more iron rich food.  All the common sources were either not on her list of favourite foods or her allergies meant the food was off limits.  Eventually, we got to pate, but the doctor quickly remembered that it contained dairy when bought from the supermarket.

I had made some pate before and remembered the vast quantities of butter that were key to getting the flavour and texture right, but thought that I would try and re-create without the evil butter.

I took inspiration from stories told to me by my grandmother of having to cook during the war when all her usual ingredients were either unavailable or in short supply.  Tales of ‘apricot’ jam made with carrots and almond flavour came to mind and hard, cheap margarine instead of butter.

I struggled to find hard margarine in the supermarket, it was right in the bottom of the cold section looking slightly embarrassed next to healthy, low fat spreads and dairy, spreadable soft butter-like things.  It was surprisingly cheap and behaved for all intents and pruposes exactly like butter in this recipe – I’d use it again!

The finished pate was gorgeously smooth, deliciously savoury and went well with oatcakes or gluten free toast.  Make sure you have extra available as everybody always seems to want a little more to spread…

Serves: makes a small loaf tin half full

Ingredients

250g of duck or chicken livers (frozen are fine)

250g block of hard margarine (don’t even bother if it is soft, spreadable in a plastic tub)

2 shallots, finely chopped

2 cloves of garlic (lazy garlic pickled in vinegar works very well)

A few fresh herbs (bay leaves, thyme or sage)

Salt and pepper

Method

1)Drain livers in a sieve above a bowl for 5 minutes to remove excess blood.  Pat livers dry and remove any ‘nasty’ bits with a small sharp knife.

2)Melt around 30g of margarine in a pan on a medium to low heat and soften the shallots in this for around 7 or 8 minutes. Do not let the shallots brown.

3)Add the garlic and cook for a further 3 or 4 minutes.

4) In a small frying pan, add 30g of margarine and get really hot.

5)Add the livers to the pan and fry for around 1 minute each side – the livers should still be just pink in the middle.

6)Melt the remaining margarine in a seperate pan (yes, I know you need 3 pans here…).

7)Add the shallot/garlic/margarine mixture and the livers to a food processor and blitz the mixture fast until it is a puree.

8)With the processor running on a slow to medium speed add the melted margarine in a steady trickle so that it combines with the liver/shallot puree.

9)When the puree looks glossy, stop adding and taste.  Add salt and pepper to get the flavour right.  there should be some melted margarine left – you will need it to add at the end.

10)Line a small loaf tin with cling-film and pour in the pate mixture.  Make sure the mixture is level in the tin.

11)Place your fresh herbs over the top of the pate and pour on a layer of melted margarine over the pate and herbs.

12)Put in the fridge for at least 8 hours.

13) Turn out pate onto a plate, remove film and slice the pate. Serve with warm toast, brioche or crackers and some fresh tomatoes and cucimber for a light lunch or starter.

***quick note – thanks to #3chooks for the feedback, I listened!