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    Orange and brandy chicken liver pate !

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    Eddie
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    Orange and brandy chicken liver pate !

    Post by Eddie on Wed Aug 20 2014, 19:25



    INGREDIENTS
    300g chicken livers
    100g salted butter
    1½ tbs brandy
    3 tbs double cream
    zest and juice of 1 orange
    INSTRUCTIONS

    1. Prepare the chicken livers by washing them then patting them dry in between kitchen paper.

    2. Cut each liver in half and trim and remove the fatty or sinew pieces. I find it easier to use scissors for this, rather than a knife.

    3. Melt the butter in a saucepan and add the chicken livers. Cook for 10 minutes, stirring occasionally.

    4. Remove from the heat and the orange zest, orange juice, brandy and cream.

    5. Puree with a stick blender using the blade attachment, until smooth.

    6. Season with salt/pepper to taste.

    7. Pour into ramekin dishes, and refrigerate until set.

    8. These will keep for 4 days in the fridge. The quantities above, made 3 ramekin dishes.


    Recipe taken from this fantastic low carb food site which can be found at http://www.ditchthecarbs.com/
    Kind regards Eddie


    _________________
    Type two diabetic-low carb diet (50 carbs per day) and two 500mg Metformin pills per day. Apart from diagnosis HbA1c almost 12-all HbA1c results none diabetic. For over eight years my diabetes medication has not changed. My weight has remained stable, I have suffered no ill effects from my diet whatsoever. Every blood test has proved, I took the right road to my diabetic salvation. For almost seven years, I have asked medical professionals and naysayers, how do I maintain non diabetic BG levels on two Metformin other than low carb ? The silence has been deafening !
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    Jan1
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    Re: Orange and brandy chicken liver pate !

    Post by Jan1 on Tue Jan 20 2015, 17:10

    eddie1 wrote:


    INGREDIENTS
    300g chicken livers
    100g salted butter
    1½ tbs brandy
    3 tbs double cream
    zest and juice of 1 orange
    INSTRUCTIONS

    1. Prepare the chicken livers by washing them then patting them dry in between kitchen paper.

    2. Cut each liver in half and trim and remove the fatty or sinew pieces. I find it easier to use scissors for this, rather than a knife.

    3. Melt the butter in a saucepan and add the chicken livers. Cook for 10 minutes, stirring occasionally.

    4. Remove from the heat and the orange zest, orange juice, brandy and cream.

    5. Puree with a stick blender using the blade attachment, until smooth.

    6. Season with salt/pepper to taste.

    7. Pour into ramekin dishes, and refrigerate until set.

    8. These will keep for 4 days in the fridge. The quantities above, made 3 ramekin dishes.


    Recipe taken from this fantastic low carb food site which can be found at http://www.ditchthecarbs.com/
    Kind regards Eddie

    This fabulous pate recipe was taken from the 'ditch the carbs' site, link above.

    Living with reduced carbs is not difficult, and I still do not fully understand why some wish to make it hard?

    Enjoy your LCHF living - I know I do.

    All the best Jan

      Current date/time is Sun Jul 23 2017, 11:47