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sumptous organic chicken liver pate with tempeh

Recipe by
Ludi Hughes
Fair Lawn, NJ

Since I used Lightlife organic tempeh with three grains(Millit, brown rice and barley), it gives you a healthy pate. As you know tempeh is one of the nature's most perfect food and been around for 5,000 years. Adding to the mix of livers I bought from the farmers market on which they only feed the chicken with natural foods, so the liver has no after taste. I also used fresh chives from my garden so it is almost a perfect organic chicken pate. The taste is so sumptuous, with a little bit of sweetness taste because of the 3 grains from tempeh. It is different taste from ordinary chicken pate.

yield 10 with crackers or French bread
prep time 30 Min
cook time 30 Min
method Food Processor

Ingredients For sumptous organic chicken liver pate with tempeh

  • 1 lb
    chicken liver
  • 4 oz
    organic tempeh (tofu)
  • 1 c
  • 1/2 c
    chopped onions
  • 1/2 lb
  • 1/4 c
  • 1/4 c
    parsley (chopped)
  • 1 tsp
    sea salt
  • 1 tsp
    white pepper
  • 1/4 c
    white wine
  • 4 clove
  • 1/2 c
    dried rosemary

How To Make sumptous organic chicken liver pate with tempeh

  • Saute garlic, chives and onions in butter.
    In a frying pan preferably stainless steel, saute garlic, chives and chopped onions in 1/2 a pound butter. Sauté for 8 minutes.
  • Cooking the livers with tempeh, chives, dill, wine, garlic, rosemary, dried mustard
    Then add the livers. Saute again and add sat, pepper, dried mustard, fresh parsley, fresh dill and dried rosemary. Then add the white wine. Cook until the livers are fully cooked.
  • Ready to refrigerate.
    Once the liver are cooked, turn off the stove. After 10 minutes transfer the sautéed liver in the blender or food processor. Star blending the cooked liver one at a time and put the butter while blending with the interval. Do not put the whole liver. It will be hard to blend. 3 tablespoons at a time and 1 tsp butter at a time.
  • Ready to be served
    Once the liver is blended, it will be smooth and no lumps. That's it's ready. You can transfer it to a clay French onion soup container or porcelain container. Put a little butter on top. Put it in the refrigerator for 24 hours before you serve. You can also freeze the pate. You can serve pate with sliced French bread or rice crackers.