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Chicken Liver Pate

Pudding Pie Chicken Liver PateThis Pate is delicious, we have made it for a few friends and at our Cookery Courses and everyone loves it, we hope you do too!


450gram of chicken livers
175 of diced butter
1 small onion finely chopped
1 garlic clove finely chopped
Teaspoon of dried Thyme
30 – 45 ml of Brandy
Salt & Freshly ground black pepper
Green salad to serve


•    Trim the chicken livers cutting off any green spots and removing any filaments & fat.
•    In a heavy based frying pan, melt 25 grams of the butter add finely chopped onion and cook for about 5-7 minutes on a gentle heat, until soft and golden.
•    Add Garlic and cook for one minute more, then increase the heat and add chicken livers, thyme, salt and pepper.
•    Cook for 3-5 minutes, until the livers are coloured, stirring frequently, the livers should remain pink inside, but not raw.
•    Add the brandy, stirring and cook for a further minute.
•    Using a slotted spoon, transfer the livers to a food processor, pour in the cooking juices and process until smooth.
•    Whilst the machine is running, add the remaining butter a few pieces at a time.
•    Pour the mixture into a loaf tin which is lined with cling film, cool then cover and chill

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