Chicken liver pâté recipe

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
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chicken liver pate
Customer recipe by Kate Wilson
Added 80 months ago

My husband I like to eat pate around Christmas time as an evening snack. I think its perfect comfort food :-)

Wash the chicken livers and trim them, making sure any fat is removed. If you haven't cooked with chicken livers before, beware they are a bit slimy to touch but it really doesn't take long to prep them so power through!

Heat 50g (2oz) of the butter in a frying pan. Add the chicken livers and cook for 7 minutes until tender.  Remove the livers from the pan and put aside to cool.

Melt a further 50g (2oz) of the butter in the same pan and add the shallots and garlic. Cook until soft. Add the brandy and cook for 2 minutes.

Now pour everything from the pan into a food processor, including the chicken livers, which should have now cooled. Add the cream, herbs, salt and pepper and blend until smooth.

Place the pate in greased ramekins or a large dish, cover with clingfilm and leave to set in the fridge for a minimum of 6 hours.

Serve and enjoy. Pate should keep fresh for 3 days if kept in the fridge.

I served this with spicy chutney and crusty bread at an informal dinner party but it also tastes delicious on crackers with a little chopped spring onion.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 450g (1lb) chicken livers
  • 250g (8oz) butter
  • 3 shallots, peeled and chopped
  • 2 cloves garlic, peeled and chopped finely
  • 2tsp mixed herbs
  • 1tsp oregano
  • 3tbsp brandy
  • good pinch of salt and pepper
  • 50ml (2fl oz) whipping cream

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