Chicken liver pâté with cranberry topping

Recipe from: 23 October 2015
recipe, snack, savoury

Ingredients 17
Servings 6
Time 15 min + Standing time


  • 500
    chicken livers, rinsed
  • 1
  • 1
  • 1
    clove garlic, minced
  • 1
    onion, finely chopped
  • 1/4
    chicken stock
  • 1/4
    sweet sherry
  • 2
    bay leaves
  • 150
    butter, melted
  • 2
    large eggs, at room temperature
  • 1/2
  • 3
    green peppercorns in brine, drained
  • 1
    frozen cranberries, defrosted
  • 100
    granulated white sugar
  • 2
    star anise
  • 1-2


Preheat the oven to 140°C.

Place the chicken livers in a bowl, pour over the milk and allow to stand for 30 minutes. Drain off milk, discard and pat livers dry with paper towel.

Heat the butter in a pan, add the livers and sauté until pink. Remove livers from pan, then add the garlic and onion, and sauté until soft. Add the stock, sherry and bay leaves, bring to a simmer and allow to cook until reduced by half. Return livers to the pan, cook for a further minute, season. Remove bay leaves; allow mixture to cool a little.

Pour mixture into a bowl and blitz with a hand-held blender until smooth. Whisk together butter, eggs and cream, add to the bowl and blitz until combined. Pass mixture through a sieve and stir through peppercorns.

Line a greased loaf tin with baking paper; pour mixture into the tin, smooth with the back of a knife. Place loaf tin into a bain-marie (a deep roasting pan filled ¾ with hot water), place in the oven and bake for 30 minutes. Allow to cool. Cover and refrigerate overnight.

For the topping:

Place the cranberries, sugar, star anise and water in a pot, allow sugar to melt, remove and allow to cool.

To serve:

Unmould pâté onto a platter, spoon over topping and serve with toasted raisin bread.

Text and image:Fairlady

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Read more on: recipe  |  savoury  |  snack

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