Chicken Liver Pate

PennyBy Penny  ,   

November 30, 2015


50g butter

1 medium shallot finely chopped

1 garlic clove grated

450g chopped chicken livers

2 tblspn a dry sherry or brandy

5-6 tblspn double cream

Salt and freshly ground black pepper

A little extra butter


1Heat the 50g butter in a frying pan add in the shallot and garlic and cook until softened but not coloured for 5-6 minutes

2Add in the chicken livers and cook for 5 minutes or so

3Add the alcohol . If using brandy light it with a match and burn off the alcohol. No need to do this if using sherry. Add in the double cream

4Cook for a couple of minutes until the lovers are no longer pink

5Season with salt and pepper

6Let the mixture cool for 10-15 minutes then blitz in a food processor until you get the desired consistency

7Pour into ramekins

8Melt the remaining butter then when cooled slightly , pour over the pate

9Put in the fridge for a couple of hours before serving . Can be made a day or 2 in advance