Chicken Liver Pâté

Name: Chicken Liver Pâté
Ingredients: ½ tsp salt; 350 g fresh chicken livers; ½ tsp freshly ground black pepper; ½ cup (125 ml) cream; ¼ cup fresh thyme leaves, chopped; 1 tbsp pink and green peppercorns; 1 onion, peeled, finely sliced; ⅓ cup (80 ml) port or brandy; 100 g butter; 4 cloves garlic, finely diced; 50 g second measure of butter, for preserving

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

Starter
Gluten-free

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