Syn Free Chicken Liver and Bacon Pate | Slimming World

You could serve this Syn Free Chicken Liver and Bacon Pate as a starter, lunch or simply as a light snack.

Syn Free Chicken Liver and Bacon Pate

This recipe only takes 10 minutes to prepare, and it will be ready to eat in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.

Syn Free Chicken Liver and Bacon Pate

Syn free on it’s own, it’s perfect on the Slimming World Extra Easy plan…..which means you can probably afford to spend a few syns on crackers.

Our favourites are Co-Op’s Sea Salt Crackers for 1 syn each, Ryvita Thins Cheddar & Cracked Black Pepper Flatbreads for 1.5 each, Sweet Chilli Thins from Aldi for 1.5 syns each and Carrs Table Water Biscuits (the small ones) for 1.5 for 2 biscuits.

Of course you could use your 60g HEB of toasted wholemeal bread.

Syn Free Chicken Liver and Bacon Pate

When ever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Butter flavours are ideal for this Syn Free Chicken Liver and Bacon Pate recipe.

Syn Free Chicken Liver and Bacon Pate

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Syn Free Chicken Liver and Bacon Pate

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Syn Free Chicken Liver and Bacon Pate

Votes: 27
Rating: 3.93
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Servings

Prep Time

Cooking Time

people 5 minutes 10 minutes

Calories

Weight Watchers

Slimming World 

140kcal 1

Smart Points

zero

Syns

Per people Per people Per people
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!

INSTRUCTIONS
  1. Trim the chicken livers of any stringy sinews, then rinse them and gently pat dry with kitchen paper
  2. Spray a decent sized frying pan with Frylight. Add the garlic and onion and cook over a medium heat, stirring, for about 5 minutes, or until softened
  3. Add the livers, bacon and herbs, and cook, stirring frequently, for about 3-4 minutes, or until the livers are coloured on the outside but pink in the centre
  4. Put the mixture from the frying pan into a blender, add a spoonful of Fromage Frais and blend until smooth
  5. If the pate is too course, keep adding the Fromage Frais a bit at a time until you reach the preferred consistency
  6. Transfer into a bowl and chill in the fridge for 2-3 hours, until the pate becomes a more spreadable consistency

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is unofficial and in no way part of or representative of Slimming World. We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

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26 Comments
    1. Hi Donna,
      The bacon should be added with the chicken livers. I’ve made the necessary changes in the recipe. Thanks for bringing it to our attention

  1. Hi I’ve just made it, but I doubled up, so my question has already been asked. Can you freeze it and how long can you keep it refridgerated for
    Thanks

  2. I’ve made this following the recipe, only realised afterwards I had not added the salt and pepper. At what point should this be added, it doesn’t state. Does it go in with the herbs? Also how much should be put in? It’s still very nice without it. Thanks.

  3. Just made this recipe and it’s a absolutely delicious. I’m going to freeze half for when I have visitors.

    1. Hi Natalie
      We’ve not tried freezing it, but have heard from those that have made the recipe that it does freeze without any problems

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