Quick Chicken Liver Pate

    4 hours 40 min

    This recipe is ideal as a midweek snack or a party pleaser. Lovely with either toast, vegetable crudités or as a base for beef Wellington.

    1 person made this

    Serves: 5 

    • 175g Unsalted butter
    • 3/4lb Chicken livers
    • 2 Shallots
    • 1.5 teaspoons Soft thyme leaves
    • 2 cloves Garlic chopped finely
    • 2 tablespoons Brandy
    • 2 teaspoons Anchovy essence or 5 anchovy fillets
    • 1/2 tin Heinz chicken soup or
    • 1 tin Heinz chicken soup reduced by 1/2
    • 1/2 teaspoon Freshly ground black pepper
    • 55g Clarified butter, melted

    Prep:30min  ›  Cook:10min  ›  Extra time:4hr chilling  ›  Ready in:4hr40min 

    1. Heat 15g of the butter in a frying pan until foaming.
    2. Add half the livers and fry for 7-8 minutes, or until golden-brown and cooked through.
    3. Repeat with a second batch of butter and livers and place all the livers and juices in a food processor.
    4. In the same pan heat another 15g butter; add shallots and 1 teaspoon thyme and garlic. Cook over a medium heat until the shallots are soft but not coloured.
    5. Add the brandy, anchovy essence and pepper, and scrape the bottom of the pan to release all flavours.
    6. Place everything in the food processor, including the remaining unsalted butter and Heinz chicken soup. Blend until smooth.
    7. Sprinkle the remaining thyme leaves on the bottom of a bowl. Slowly pour the pate into the bowl, pouring it over the back of a large spoon. Pour the remaining clarified butter on top to seal.
    8. Cool. Cover with clingfilm, then refrigerate for 4 hours.

    Optional extras:

    Try adding anchovy fillets or extra thin slices of lemon to the bottom of the bowl.

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