Chicken liver paté


THIS PATÉ is a culinary joy to eat either as a snack with the family or as a starter at an evening party with friends.

It is easy to make and costs next to nothing but one thing is for sure… they will all want to come back for more!


1kg chicken liver
300g chopped onions
5 garlic cloves crushed
2tsp English mustard
good slug of brandy or port
salt and pepper
1 pack butter (250g or 1/2lb)


Gently fry off onions and garlic in a little oil for about 15-20 minutes.
Add cleaned and cut chicken livers and add salt and pepper.
You can add the pack of butter at this time to melt it together and proper butter is best to use as this helps to set.
Add mustard and brandy. Stir well. Blitz in a food processor until smooth.
Line a loaf tin with non-stick paper (I find clingfilm works just as well), pour in the mixture, smooth top and refrigerate overnight.
Serve with a side salad and slices of baguette as a tasty snack or make as a delicious starter served with melba toast (if using as a starter omit the butter so it doesn’t set)

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