Chicken liver pate with cream cheese
| Ingredient | Qty, g | |
|---|---|---|
| Chicken liver ? 1 pc ≈ 25 g 500 g ≈ 20 sheet | ||
| Butter | ||
| Onion ? 1 pc ≈ 110 g 150 g ≈ 1.4 sheet | ||
| Garlic ? 1 pc ≈ 5 g 5 g ≈ 1 sheet | ||
| Himalayan salt | ||
| Mascarpone | ||
| Product release: | 888 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 8 min | ||
| 5 min | ||
| 10 min | ||
| 2 min | ||
25 min | ||
|---|---|---|
| Proteins | 15.5 g |
| Fats | 15.9 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.2 g |
| Calories | 215 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.5 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 28.4 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | 0 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 790 |
| Weight loss | Detention | Set |
|---|---|---|
| 22% | 16% | 13% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Chicken liver: 99% A | 6948921 561811? |
| iWhich products: ◦ Chicken liver: 99% B12 | 393393336362? |
| iWhich products: ◦ Chicken liver B7 | 11311328297? |
| iWhich products: ◦ Chicken liver: 96% ◦ Mascarpone: 4% B2 | 9611320889? |
| iWhich products: ◦ Chicken liver: 98% B5 | 858514171? |
| iWhich products: ◦ Chicken liver: 98% B9 | 838316555? |
| iWhich products: ◦ Chicken liver: 94% ◦ Onion: 3% ◦ Garlic: 2% ◦ Mascarpone: 2% B6 | 484810433? |
| iWhich products: ◦ Chicken liver: 99% B3 | 35406931? |
| iWhich products: ◦ Chicken liver: 97% ◦ Mascarpone: 2% B4 (Choline) | 31406737? |
| iWhich products: ◦ Chicken liver: 91% ◦ Onion: 8% C | 182267208 |
| iWhich products: ◦ Chicken liver: 89% ◦ Onion: 5% ◦ Mascarpone: 5% B1 | 16173214? |
| iWhich products: ◦ Chicken liver: 90% ◦ Mascarpone: 7% ◦ Butter: 3% K2 | 68148? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Chicken liver: 100% Copper | 350350717315? |
| iWhich products: ◦ Chicken liver: 99% Molybdenum | 898918380? |
| iWhich products: ◦ Chicken liver: 99% Iron | 64295119? |
| iWhich products: ◦ Chicken liver: 99% Selenium | 61611135634 |
| iWhich products: ◦ Chicken liver: 86% ◦ Mascarpone: 10% ◦ Onion: 3% Phosphorus | 28283928? |
| iWhich products: ◦ Chicken liver: 93% ◦ Mascarpone: 6% Zinc | 223149225 |
| iWhich products: ◦ Himalayan salt: 80% ◦ Chicken liver: 16% ◦ Mascarpone: 4% Sodium | 11112111? |
| iWhich products: ◦ Chicken liver: 83% ◦ Onion: 11% ◦ Garlic: 6% Manganese | 810129? |
| iWhich products: ◦ Chicken liver: 74% ◦ Onion: 25% Sulfur | 79139? |
| iWhich products: ◦ Chicken liver: 80% ◦ Onion: 15% ◦ Mascarpone: 3% Potassium | 5676? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Mascarpone: 47% ◦ Chicken liver: 36% ◦ Butter: 17% Palmitic acid (Saturated) | 47477347? |
| iWhich products: ◦ Chicken liver: 95% ◦ Butter: 5% Arachidonic acid (AA, Omega-6) | 247114348? |
| iWhich products: ◦ Mascarpone: 89% ◦ Chicken liver: 10% Oleic acid (Omega-9) | 18223120? |
| iWhich products: ◦ Butter: 74% ◦ Chicken liver: 26% Stearic acid (Saturated) | 9111411? |
To make a tender keto pate with chicken liver and cream cheese, start by thoroughly rinsing the chicken liver (500 g) under cold running water, then pat it dry with paper towels.
Next, heat a skillet over medium heat and melt butter (2 tbsp) in it.
Add the liver to the melted butter and fry until golden brown on both sides, about 3-4 minutes per side.
Once the liver browns, add chopped onion (1 medium onion) and minced garlic clove (1 clove), sauté together for another 5 minutes until the onion is soft.
If desired, pour in dry white wine (50 ml) and simmer over low heat until all the liquid has evaporated, about 7-10 minutes.
Once the wine has evaporated, remove the skillet from the heat and let the mixture cool slightly.
Transfer the fried liver with onion and garlic to a blender, add cream cheese (200 g) and a pinch of salt (to taste). Blend until smooth.
Transfer the finished pate to a clean jar or container, cover with a lid, and refrigerate for several hours until it sets and reaches the desired consistency.
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
