About this recipe:An elegant starter or first course, this easy chicken liver pate is filled with fresh herbs and goes well with a glass of brandy and toast.
55g (2 oz) butter
1 large onion, finely chopped
1 sprig of fresh thyme
1 sprig of fresh rosemary
1 sprig of fresh parsley
1 clove garlic, crushed
450g (1 lb) chicken livers, rinsed and trimmed
55g (2 oz) cream cheese
4 tablespoons milk
salt and freshly ground black pepper, to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Melt butter in a saucepan over medium heat. Add onion and cook until soft, about 10 minutes. Remove herbs from their stalks and add to onions; stir in garlic and livers. Cook until livers are no longer pink, about 8 minutes.
Remove from the heat and stir in cream cheese. Run through a liquidiser or food processor until smooth. Stir in milk and season with salt and pepper.
Transfer the liver mixture to one large serving dish, or spoon into individual ramekins.
If desired, pour melted butter over the pate in ramekins, and chill till the butter has hardened.