Chicken liver pate with sherry

Chicken liver pate with sherry


28 people made this

About this recipe: 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.

William Anatooskin

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

Prep:10min  ›  Cook:25min  ›  Extra time:1min chilling  ›  Ready in:36min 

  1. 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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate