dairy free pate

makes 2 jars of 300g pate each
preparation time
1 hour + ideally 24 hours in the fridge
cooking time
10 minutes


  • 500g organic chicken or lamb liver (I used lamb here)
  • 1/4 cup cold pressed macadamia nut oil
  • 2 tablespoons sage leaves
  • 2 teaspoons thyme leaves
  • 3 shallots, finely diced
  • 2 garlic cloves, crushed
  • 2 anchovies
  • additional 3/4 cup cold pressed macadamia nut oil for blending
  • 1/2 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/4 teaspoon grated (or ground) nutmeg
  • extra virgin olive oil for sealing pate in jars


Start by cutting any white sinew and cartilage from the livers, and then cut them up into large diced pieces. Rinse liver in a colander under cold water and drain very well.

Place 1/2 of the macadamia nut oil in a medium - high heat pan and add in half of the liver. Cook for a few minutes on each side, basically searing to slightly browning but retaining their pinkness in the middle. Remove the first batch and set aside. Repeat with remaining liver and the rest of the macadamia nut oil, then set this aside with the other cooked liver.

Now add to the pan with the pan juices left the sage, thyme, garlic, anchovies and shallots and sauté on a very low heat until the shallots have softened, around 8 - 10 minutes. 

Place the liver in a blender with the all of the sautéed goodness from the pan and all its juices. Season with salt and pepper and add in the remaining 3/4 cup of macadamia nut oil and the nutmeg. Blend till creamy like a mousse. If your blender will not give a creamy consistency you can choose to push the blended pate through a sieve (if you can be bothered).

Spoon pate into wide lid jars or dishes and then cover with around 1/2 cm of olive oil and place in the fridge to cool. You can eat the pate straight away, but it is best if you can at least leave it for 24 hours for the flavours to develop. 

The pate will last in the fridge for a good 4 -5 days, then freeze any leftovers.