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

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

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Chicken Liver Pâté

Ingredients

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