Chicken Liver Pate

Chicken liver is a great source of vitamins including vitamin A and quite a few B. Great for maintaining health it is delicious, with its buttery taste. It is quick and easy to make, but looks impressive if you are serving it at a dinner party.

Chicken Liver Pate

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2 ramekins

Ingredients
  

  • 250 g chicken livers find them in the freezer section
  • 30 g butter grass fed preferably
  • 1 medium onion
  • 1 tsp mustard powder
  • Pinch thyme
  • 2 tbs marsala you can use sherry or brandy
  • salt and pepper to taste
  • 70 g butter

Instructions
 

  • Chop the onion finely and drain the livers (you don't want all the blood that's in the pot.)
  • Melt 30g butter in a heavy frying pan.
  • When bubbling add the onion and fry gently over a medium heat for about 3 minutes. Then add the livers. Fry until brown both sides and not looking bloody. Be careful not to overcook as they will be very dry.
  • Pour the livers, onions and butter from the pan into a food processor.
  • Pour the Marsala into the pan and allow to bubble for one minute then pour into food processor.
  • Melt the 70g butter, I do it in the microwave.
  • Into the food processor, add the thyme, mustard powder and half the melted butter. Process. Taste and add salt and pepper, process again and check seasoning.
  • Spoon into ramekins or one smallish tub. Top with the rest of the melted butter (to preserve it).
  • Chill overnight.
  • Serve with pickled baby gherkins, salad and gluten free savoury crackers or easy cheesy and onion rolls (see separate recipes).
  • Keeps for about a week in an airtight pot. Or you can freeze it.

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email