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Chicken liver pate

A refreshing dish to whet your appetite.

Recipe from: 3 june 2010
Preparation time: 5 mins
Cooking time: 15 mins


  • 500
    chicken livers, trimmed and cut in half
  • 60
    double cream
  • 220
  • 1
    onion, chopped
  • 1
    garlic, crushed
  • 1
    freshly chopped thyme
  • 60
  • 20
  • Sea salt and freshly ground black pepper
Servings: Change Serving


Melt 110g of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.

Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through.

Add the brandy and the port and season well with salt and freshly ground black pepper.

Place the liver mixture and the cream into a food processor and blend until smooth, season to taste, with salt and freshly ground black pepper.

Transfer the pâté into a serving ramekin or small dish and allow to cool.

Melt the remaining butter in a clean pan, skim off the froth and pour the butter over the pâté.

Transfer to the fridge to chill, then serve from the ramekin when ready.

Read more on: poultry

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