Chicken liver pate with pistachios

    1 hour 50 min

    Serve this homemade chicken liver pate on toasted brioche or crunchy bread with plum chutney.

    3 people made this

    Serves: 10 

    • 1 egg
    • 100ml double cream
    • salt, to taste
    • seasoned pepper or black pepper, to taste
    • 400g chicken livers, trimmed, divided
    • 1 stale bap or slice of bread
    • 150ml full-fat milk
    • vegetable oil for frying
    • 1 onion, chopped
    • 1 teaspoon marjoram
    • 1/4 teaspoon ground nutmeg
    • 50g pistachios, roughly chopped

    Prep:30min  ›  Cook:50min  ›  Extra time:30min cooling  ›  Ready in:1hr50min 

    1. In a bowl, beat egg with cream. Add salt and pepper and mix well. Add 100g of the livers, stir and chill for 30 minutes in the fridge.
    2. In a small bowl, soak stale bread in milk.
    3. Heat oil in a pan over medium heat: add onions and fry until golden. Add 300g chicken livers, salt and pepper; fry until livers are no longer raw. Transfer to a bowl and set aside to cool.
    4. Preheat oven to 180 C / Gas 4. Line a 15x30cm loaf tin with baking parchment.
    5. Combine egg/cream mixture, soaked bread and cooled livers; process the mixture through a meat grinder using the small-holes plate or pulse in a food processor until well mixed. Season with marjoram and nutmeg; stir in pistachios.
    6. Transfer mixture into prepared loaf tin. Bake for 45-50 minutes.
    7. Turn out of tin and allow to cool before storing in the fridge.

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