Chicken and calves' liver country pâté

    Chicken and calves' liver country pâté


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    About this recipe: This tried and tested family recipe for chicken and calves' liver pâté is exceptional. We have fussed with it over many years to get the flavour and texture spot on and now it is our go-to pâté every time we can get fresh livers. Rich, creamy and full of flavour, serve with crusty bread and some cornichons for crunch.

    Serves: 8 

    • 225g chicken livers
    • 225g calf livers
    • 2 tablespoons butter
    • 2 cloves garlic
    • 2 medium onions, roughly chopped
    • 1 tablespoon brandy
    • 1 teaspoon mustard powder
    • 2 hard boiled eggs, roughly chopped
    • salt and pepper, to taste

    Prep:20min  ›  Cook:10min  ›  Extra time:1hr cooling  ›  Ready in:1hr30min 

    1. Trim the livers and fry gently with 1 tablespoon butter over a medium heat for 5 minutes.
    2. In a separate frying pan, fry the garlic and onions in the remaining butter until soft. Add the brandy and mustard powder and mix well.
    3. Combine the remainder of the ingredients into a food processor and blend until smooth. Transfer to a serving dish and chill for at least 1 hour before enjoying.
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