AFC CHICK LIVER PATE – GOAT
Creamy, mild, texturally fine grind, plant replica of chicken liver pate. Hit all the notes! Makes a lot, holds up well in the refrigerator! Served with assorted crackers, cranberry sauce, caramelized onion and mustard!
Makes 3 cups
1 c. sm. pitted Kalamata olives drained well
2/3 c. sliced plain sun-dried tomatoes
2 rounded c. walnut halves
3 lg. or 5-6 sm. fresh whole garlic cloves
1/3 c. orange marmalade
1/4 c. liquid from olive jar
lots of fresh grind black pepper
1/4 c. extra virgin olive oil
1/4 c. ginger beer
1 T. liquid smoke
2 t. onion powder
1 t. powdered sage
2 t. dry mustard
salt to taste
Place all ingredients in food processor. Process till as smooth as possible, resembling the texture of liver pate. Salt to taste.
Leave in processor and every half hour or so go back and process more till you achieve a thick, creamy texture. The walnuts have to soften somewhat in the pate mix for the pate to process creamy. Keep doing it sporadically, while you go about your other duties, till you’re satisfied.
We don’t want to add more liquid, so don’t try to rush the process by doing so; you’ll only end up with a thin pate, which nobody wants. Patience will get you there this time with this process.
Using cold margarine, thoroughly coat the insides (bottoms and sides all the way to the top) of three containers with smooth surfaces.
Spoon, flatten and smooth pate into each container.
Cover with plastic wrap and refrigerate several hours, preferably overnight, before serving.
- I left one tin in the refrigerator for 3 weeks and it was till good.
I served this pate with:
Ritz crackers and gluten-free Blue Diamond Smokehouse Almond Nut Thins
whole cranberry sauce
caramelized onion gems
- 1 lg. sweet onion, diced into 3/8 inch squares, sauteed in 2 T. extra virgin olive oil, with salt, pepper to taste and 1/2 t. caraway seed, till soft and caramelized – over medium heat till translucent, then over low heat till done.
dijon mustard thinned with a little white vinegar
Just before serving sprinkle the pate with fresh grind black pepper and drizzle with a little extra virgin olive oil.
AFC CHICK LIVER tastes and textures great on a lightly toasted English Muffin. Top with dijon mustard and cranberry. Or top with dijon mustard and shaved sweet onion.
CHEF DAVIES-TIGHT™ 