Wednesday, 7 November 2012

Recipe - Chicken Liver Pate

I hate liver but I LOVE pate! Preferably the smooth type rather than coarse, preferably with some alcohol included and by necessity, spread on thick cut toast with salted butter and a dollop of Red Onion Marmalade. So although this recipe, with it's mention of livers, perhaps doesn't sound inspiring, believe me when I tell you it's yummy. So yummy that when we have people round for dinner, they put in special requests for it - I'm making a double batch here for guests!

We like to eat it as part of a 'pick n mix supper' too, with cheeses, crackers, wine and chutneys

This is an adaptation of an old Delia recipe from the very first cookbook that my mum bought me when I left home. I use about a third of the butter that Delia does, believe it or not!

You will need

8oz chicken livers
100g butter
2 tbsp brandy
2 level tsp dry mustard powder
1/4 tsp powdered mace
1 level tsp fresh chopped thyme or 1/4 tsp dried thyme
1 clove garlic, crushed
salt and pepper to season
frying pan
food processor

Take a good thick frying pan and melt about 1oz of the butter in it. Cook the chicken livers in it over a medium heat for about 5 minutes, keeping them on the move and turning them frequently. I know it's not pretty.

When cooked, remove them to your food processor with a slotted spoon and blitz until smooth

Melt the rest of the butter in the pan and add to the food processor. Pour the brandy into the pan, swirl around then add to the processor

Add the mustard powder, mace , thyme and garlic, season with salt and pepper and blend throughly until smooth

Spoon into individual ramekins and allow to cool

Cover with cling film and chill in the fridge for a couple of days. I like to make this at least the day before I want it and make sure to remove it from the fridge a couple of hours before eating, to allow it to come to room temperature

Easy peasy and definitely worth having around over Christmas. Or any time really :-)


  1. I love pate more than life. I also had a really nice salmon pate once, delicious! I have one question Rachael, will the liver smell all metally and gross? xxx

    1. It does have a slightly unpleasant smell whilst it's cooking but once you've blended and potted it it's fine. It's worth it :-) xx

    2. Interesting.I do love pate

  2. Ooh yum, that sounds delicious. I will definitely give this a go! xx

  3. Oh dear...there are few foods I love more than pate, but I don't think I could bear to make my own! I have a slight aversion to innards (read: I can't stand them!) so I have to just buy it ready made and pretend it's nothing to do with livers! Haha. I bet it tastes even better homemade though
    Hope you're well lovely :)
    Mel x

  4. I LOVE pate, but I've never even thought about making my own... I'm definitely going to have to try this, especially as I made some red onion marmalade t'other day which I imagine would taste pretty perfect together. I love what you said about picnic dinners, we're a big fan of them in my household too. That and cheeseboards haha. Mmmmmmm xx

  5. That's really funny actually, in Denmark 'pate' is probably the most eating thing in the country. We call it 'leverpostej' which basically is translated to 'liver paste'. Really miss it being over here, perhaps I should try out your recipee sometime all though I've never made it before at home :)


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