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Chicken liver pate
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Indulgent chicken liver pate elevated with brandy or port.
Ingredients:
  • 3 eggs
  • 375g butter
  • 4 brown onions, quartered
  • 500g chicken livers
  • 2 garlic cloves, crushed
  • 250.00 ml chopped mixed fresh herbs (like parsley, thyme and rosemary)
  • 40.00 ml brandy or port
  • Ground black pepper, to taste
  • Toast rounds or crackers, to serve
Instructions:
  • Place eggs in a saucepan with cold water, bring to a gentle boil over medium-high heat, cook for 7 minutes, then remove, cool, peel, and quarter.
  • In a sizeable skillet, melt butter, and sauté onions until tender, about 5 minutes. Then, add chicken livers and garlic, cooking for 10 minutes until livers are fully cooked and firm. Take off the heat and let it cool briefly.
  • Combine chicken liver mixture, herbs, eggs, port, and pepper in a food processor and blend until smooth. Transfer the mixture to a 5-cup serving dish, cover, and refrigerate for 2 hours until firm and cold. Keep covered with plastic wrap in the fridge for up to 3 days. Serve with toast rounds or crusty bread.

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