GoJo09 Posted June 19, 2013 Share Posted June 19, 2013 Is it possible to make pate without butter? All the recipes that I've seen use it. I have ghee, but don't know if it would 1) work in the same way, and 2) taste any good (I'm not a huge ghee-lover to start with). Does anyone have a recipe, or should I just wait a few weeks and try then. Link to comment Share on other sites More sharing options...
percypat Posted June 19, 2013 Share Posted June 19, 2013 I used this recipe that Nadia posted (the basil cranberry one) http://paleodietlifestyle.com/simple-and-delicious-liver-pate-recipes/ It uses duck fat. I thought it was yum! Link to comment Share on other sites More sharing options...
Nadia B Posted June 19, 2013 Share Posted June 19, 2013 Ghee totally works! It adds creamy texture with no extra flavor really. It's liver after all I have a freshly made jar of that pate hehe. This time I just mixed whole cranberries. Loooove it. Link to comment Share on other sites More sharing options...
GoJo09 Posted June 19, 2013 Author Share Posted June 19, 2013 Duh - I looked at that website but only saw the first recipe! OK, I think I'll have a crack at the first one using ghee (maybe just a half serve to see how I like it). Now to track down chicken livers... Link to comment Share on other sites More sharing options...
Nadia B Posted June 19, 2013 Share Posted June 19, 2013 Most if times I use half of fat for pates they do in recipes. You can always add more, you know? Like in my fav recipe of all times Silky smooth pate from Mark's Daily Apple (fool proof) he says to ise 5 tBsp. I use 2 and still love it. Good luck and report back! Link to comment Share on other sites More sharing options...
GoJo09 Posted June 19, 2013 Author Share Posted June 19, 2013 Livers are in the fridge - apparently you just get them at the supermarket and they're dirt cheap. Who knew? It's going to be the weekend before I get a chance though. Link to comment Share on other sites More sharing options...
kew Posted June 19, 2013 Share Posted June 19, 2013 Let us know what recipe you try and how it goes, GoJo09! I have been thinking about making pate myself but have not had the nerve.... Link to comment Share on other sites More sharing options...
Nadia B Posted June 19, 2013 Share Posted June 19, 2013 Kew, since it's dirt cheap what do you have to lose? Check out this LiverLove thread for inspiration http://forum.whole9life.com/topic/8557-liverlove/?hl=%2Bliver+%2Blove#entry87826 Link to comment Share on other sites More sharing options...
RiverSong Posted June 23, 2013 Share Posted June 23, 2013 Does this recipe work for those of us who don't like liver? I've only had store bought pate and I liked it, and I like liverwurst too, but other than that, I can't stand the taste of liver on it's own. And then what do you eat paleo pate on? Crudités? Link to comment Share on other sites More sharing options...
GoJo09 Posted June 23, 2013 Author Share Posted June 23, 2013 I made Mark Sisson's version yesterday. Haven't really eaten much yet, but the bit I tasted was pretty good - needed more pepper for my tastes. Yeah, I think vege sticks would be a great carrier Link to comment Share on other sites More sharing options...
Nadia B Posted June 23, 2013 Share Posted June 23, 2013 Or baked/grilled mushroom caps Link to comment Share on other sites More sharing options...
GoJo09 Posted June 24, 2013 Author Share Posted June 24, 2013 I think I used a little too much ghee, will back off a little next time on it. Tasty though. Link to comment Share on other sites More sharing options...
Roz Griffiths Posted June 24, 2013 Share Posted June 24, 2013 I made some (pre-whole30, with butter) & pretty much ate it on a spoon :-P Link to comment Share on other sites More sharing options...
GoJo09 Posted June 25, 2013 Author Share Posted June 25, 2013 I made some (pre-whole30, with butter) & pretty much ate it on a spoon :-P I may or may not have had a side of naked pate with breakfast this morning... Link to comment Share on other sites More sharing options...
homerfrizzell Posted June 25, 2013 Share Posted June 25, 2013 Sounds like a good addition to breakfast. I've got some duck livers that may wind up as pâté soon. Link to comment Share on other sites More sharing options...
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