Chicken Liver Pâté

Chicken Liver Pâté may sound intimidating but this is an extraordinarily easy method with incredible flavours.

Key Details

  • Serves: 8-10
  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Difficulty: Challenging

Ingredients

  • 450g chicken livers
  • 200g melted butter
  • ½ small onion
  • 2 cloves garlic, peeled and finely chopped
  • 8 sage leaves
  • ¼ fresh nutmeg, grated
  • 50ml double cream
  • 1 tbsp brandy
  • sea salt and black pepper

  • 450g chicken livers
  • 200g melted butter
  • ½ small onion
  • 2 cloves garlic, peeled and finely chopped
  • 8 sage leaves
  • ¼ fresh nutmeg, grated
  • 50ml double cream
  • 1 tbsp brandy
  • sea salt and black pepper

Heat 1 tablespoon of oil in a pan on medium heat. Gently soften the onion, garlic, sage and nutmeg for 8-10 minutes. Set aside once tender.

Pop the pan back on the heat and pour a little of the melted butter into the hot pan. Cook the livers for 2-3 minutes on each side, until lightly coloured but still a little pink in the middle. If you’re not familiar with cooking liver the temptation is to overcook it but this will cause your pâté to become grainy. The best thing to do is to not overcrowd the pan – this way the livers will get enough heat to colour and cook within 6 minutes.

Transfer the chicken livers, onion, garlic, sage and nutmeg to a food processor and blend them for a minute or so until smooth. Then pour in the remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper and then stir in the brandy.

Transfer the pâté to eight small ramekins, cover with cling film and chill. You’ve just made pâté.

Please eat once set and don’t keep for longer than 2 days.

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