Chicken Liver Pâté

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Preparation info
    • Difficulty

      Easy

Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

This recipe also benefits from the addition of roasted cashews or shelled hazelnuts - mix a ½ cup of nuts into pâté when blending.

Seasoning is essential - salt really brings out the flavour along with lots of freshly ground black pepper. A great gift when served in pretty ramekins.

Ingredients

  • 350 g fresh chicken livers
  • 100 g butter
  • 1 onion

Method

Clean the livers and remove any sinew or fat then roughly chop.

In a large frying pan, over a medium to high heat melt the first measure of butter. When bubbling, add livers, onion, garlic and thyme.

Cook for 5-7 minutes or until the livers have turned a pale pink colour and the mixture has started to caramelise. At this point, add the port and cook for a minute on a high heat t