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Chicken Liver Pate with Sherry
Recipe by:
William Anatooskin
A great starter for Christmas or New Year's Day. Serve with thinly sliced brown bread or melba toast. A dollop of onion jam or chutney goes really well with it.
Ready in 36 mins
Saved by 10 cook(s)
Ingredients
Serves: 16
- 700ml water
- 455g chicken livers
- 1 onion, thinly sliced
- 40 additional chopped onion
- 3 tablespoons cooking sherry
- 170g butter, softened
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground mace or allspice
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Preparation method
Prep: 10 mins | Cook: 25 mins | Extra time: 1 min, chilling1.
In a medium saucepan, combine water, chicken livers and sliced onion. Bring to the boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
2.
Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter, salt, black pepper and mace; pulse to blend. Spoon pate mixture into a bowl or dish; chill for 1 hour before serving.
Provided by:Allrecipes
Last updated:
14 Mar 2013
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