Fat is our friend. really! Copy
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Country Paté

It takes a little time and organization to make this country pate but especially since we all eat less healthy organ meat these days, home-made pate provides a wonderful nutritious way to get food rich in important vitamins and micronutrients: A, D, E, K1 & K2, B12, folic acid, and minerals such as copper and iron are all present. 
        For more on the benfits of eating liver, read Chris Kresser's article entitled:  "Liver: nature's most potent super food."
Directions
  • Put the minced meat and liver in a large bowl and sprinkle with the brandy, spices, thyme and garlic. Mix well, cover and refrigerate for atr least one hour.
  • Melt the butter in a small frying pan and gently fry the shallots until soft but not coloured; add the chopped garlic for the final 2 minutes. Stir this into the meat mixture along with the egg, cream, salt, pepper and peppercorns.
  • Heat the oven to 170°C and boil the kettle.
  • Line a 25 cm bread or pate tin with pancetta as shown in the photo.
  • Carefully spoon in the mixture. Cover top tightly with greaseproof paper and put in a roasting tin on the middle shelf of the oven. Pour in boiling water to two thirds of the way up the terrine.
  • Bake for about 70 minutes until the internal temperature reaches 70-75°C. Remove from the water bath.
  • Place a foil container or similar sized baking tin on top of the terrine; weigh down with three tins and allow to cool.
  • Refrigerate, but keep up the pressure from the tins on top for several hours before serving.
  • Slice a thin knife around the edges if needed to loosen the pate and slice up as desired.
Ingredients
  • 150 gm of thinly sliced pancetta (for lining)
  • ​250g coarsely minced pork
  • 250g pork belly, minced
  • 250g calf or lamb liver, chopped/minced. Pork & beef liver fine too - slightly stronger taste.
  • 5 tbsp brandy
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves

Lower carb adaptation of the original recipe published in The Guardian by Felicity Cloake.






  • 2 sprigs of thyme or lemon thyme - chopped leaves
  • 2 cloves of garlic, finely chopped
  • 50g butter
  • 2 shallots, finely chopped
  • 1 egg, beaten
  • 2 tbsp double cream
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp red or green marinated peppercorns
Sammy Pepys was the pseudonym used by James Capon when writing this book. He is not a doctor or a nutritionist. He is concerned and increasingly suspicious of today's conventional wisdom when it comes to diet, health and the lack of progress on tackling growing rates of type-2 diabetes, obesity and related diseases.
Since then, he has advised numerous people about the benefits of low-carb diets and seen their health and energy levels rise. Weight loss is associated with this eating approach (he lost 7 kilos) but feeling good and having more energy is the main driver!
Disclaimer: The information, recipes and results mentioned on this site may not work for everyone. They do not represent medical advice and it is best to discuss any significant dietary changes with your Doctor.
  • Why fat is our friend
    • LCHF - A beginners' guide >
      • Which fats to use? >
        • More on low-fat & sat fat
        • Demon Fat
        • Fatty Facts: Omega 3 & 6
        • Eat fat, don't get fat!
        • How fat became the enemy
        • Fats, oils & LCHF
      • Diabesity & Food to avoid >
        • Resolving the Junk Food Dilemma
        • More on Diabesity
      • Red and processed meats?
      • Exercise to slim?
      • Milk. Low fat or regular?
      • Going low-carb step-by-step
      • LCHF. Who started it?
    • Overweight? Take a low-carb step
    • Wheat ain't what it used to be
    • What is a diet?
    • We are the experiment
    • Calories in equal calories out?
  • Junk Food
  • The book
    • About >
      • Recommended reading
      • Contact
  • LCHF Recipe Index
    • Breads and crackers >
      • Gluten free crispbreads
      • Einkorn Bread
      • Savoury Cheese muffins
    • Basic ingredients >
      • Chicken Stock
      • Wheat substitutes
      • Roux, Bechamel and Souffle
      • Yogurt and cream cheese
      • Make your own Ghee
      • Mayonnaise
    • From Muesli to Granola >
      • Benchmarking commercial brands
      • New York Cheesecake
    • Frying fish
    • Meat ragout >
      • Cottage Pie >
        • Comparisons
      • Chili con Carne
      • Moussaka
      • Meatballs
    • Boeuf Bourgignon
    • Italian Chicken Wrap
    • Country Pate
    • Omelettes
    • Quiche
    • Sides and dips >
      • Bacon, Water Chestnut Crisp
    • Salads >
      • Simply Salad in a Jar
      • Chopped Chicken Salad (spicy)
      • Thai inspired beef salad
      • Salade Nicoise
    • Veggies made interesting >
      • Cauliflower Rice
      • Cauliflower Mash
      • Indian style aubergine mash
      • Zucchini noodles
      • Suspiciously delicious cabbage
      • Tastier Tomatoes
    • Pizza base
    • Desserts >
      • Chia Seed Dessert
      • New York Cheesecake
  • Blog