Chicken liver pate with currants

Chicken liver pate with currants


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About this recipe: A slightly fruity twist on chicken liver pate. This pate is studded with currants and infused with liqueur.


Serves: 10 

  • 60g currants
  • 2 tablespoons Grand Marnier
  • 225g butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 900g chicken livers, trimmed of fat
  • 120ml double cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • salt and pepper to taste

Prep:30min  ›  Cook:10min  ›  Extra time:3hr chilling  ›  Ready in:3hr40min 

  1. Soak currants in Grand Marnier for about 1 hour.
  2. Melt 60g of the butter, add the onion and garlic and cook until softened. Add livers and cook, turning occasionally, until no longer pink inside.
  3. In a food processor, combine liver mixture, remaining butter, cream, thyme and allspice. Process until smooth. Transfer to bowl and stir in the currants and Grand Marnier. Season with salt and pepper. Pour into mini dishes and refrigerate at least 3 hours until firm.

Cook's note

If you leave out the currants be sure to add the Grand Marnier to the mix.

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