Chicken liver and cranberry pate recipe

15 ratings Rate
  • Serves 6
  • 15mins to prepare, 15mins to cook and 1hr chilling
  • 329 calories / serving
  • Freezable
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Chicken liver and cranberrry patty hero

Trim the chicken livers removing any sinews or green bits.

Melt 25g of the butter in a large frying pan, add the livers, garlic, shallots, thyme and half the cranberries and sauté for about 8-10 minutes or until thoroughly cooked. Transfer the mixture to a food processor and whizz until smooth. Add 75g butter and the cream and whizz again. Season to taste.

Divide the mixture between 6 small ramekins and smooth the surface. Scatter over the remaining cranberries.
Melt the remaining 50g butter allowing the milk solids to settle out and spoon the yellow butter over the surface of the pâtés.

Chill for at least 1 hour. Serve with melba toast. 

See more Christmas recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 500g chicken livers, thawed if frozen
  • For the cake:

  • 150g (5oz) unsalted butter, chopped
  • 1 clove garlic, crushed
  • 2 shallots, chopped
  • 25g dried cranberries
  • 1tsp dried thyme
  • 4tbsp double cream
  • salt
  • ground black pepper
  • Melba toast to serve
  • Energy 1360kj 329kcal 16%
  • Fat 28g 40%
  • Saturates 17g 85%
  • Sugars 3g 3%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 3.5g Protein 15.2g Fibre 0.4g


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