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Chicken Liver Pate

Chicken Liver Pate

Frozen chicken liver is available in most supermarkets and is handy as a 'store cupboard' ingredient if you're wondering what to prepare either midweek or at the weekend.

bar Chicken Liver Pate
The brandy can be omitted from this recipe and replaced with a teaspoon of runny honey instead.

Picture by Manju Malhi

Serves 4

175g butter
250g chicken liver, defrosted if frozen and roughly chopped
1 onion, finely chopped
1 garlic clove, crushed
1/2 level tsp mixed dried herbs
1 tbsp brandy
1/4 tsp salt
a generous pinch of freshly ground black pepper


Heat a frying pan on a medium heat. Add 25g of the butter to the pan. Tip in the liver and onion and fry for 3 minutes until softened and the liver changes colour. Add the garlic and mixed herbs and continue cooking for a further 10-15 minutes.
Place the mixture in a blender and puree together with 75g of butter, brandy, salt and black pepper. Transfer into ramekin dishes.
Melt the remaining butter and pour over the surface of the pate. Serve with toast.


(c) 2012

Spice Bites