Starter recipes - Chicken Liver Pâté

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Starter Recipe = Chicken Liver Pâté

100 g butter
2 ml dried thyme
2 ml dried marjoram
1 onion, chopped
500 g chicken livers
2 ml salt
2 cloves garlic, chopped
1 ml ground nutmeg
25 ml brandy
50 ml sweet sherry
clarified butter

In a large saucepan melt butter with thyme and marjoram. Fry onion until softened then add washed, trimmed and sliced chicken livers. Don’t overcook. When just done, smelling nicely and the gravy beginning to look like gravy. Cool slightly then spoon into container of blender.
Add remaining ingredients, except clarified butter, and blend until smooth. Pot and pour a little clarified butter over. Mixture will be very soft, but firms up in fridge. Chill overnight. Serve with bread, toast fingers or Melba toast. Makes about 500 ml.

To clarify butter
Cut butter into dice and allow to melt over low heat without browning, skimming off any surface scum. Remove and allow to stand - the yellow liquid which rises to the top is the clarified butter. Cool and strain over pâté.