Most of the time we associate chicken liver with pate, however in Western Australia it is very hard to find organic chicken livers, so I started experimenting making pate from lamb and beef. I added extra herbs and spices and … it’s really good.
Liver is such an important food, B12, Vitamin A and iron are abundant. Pate goes well on GF crackers, with vegetable sticks, on GF bread or just on its own.
Preparation: 10 – 15 minutes