Being a lifelong lover of Pate, I knew exactly what was gonna go down in my house when my husband brought home 3 packs of chicken livers the other night. Yip, you guessed it luxury chicken liver pate. I guess you already knew that since your here for the recipe.
Anyway, this is the most amazing smooth, creamy and luxurious pate, and it’s so simple to make. It would make the perfect starter for Christmas day or perfect for lunch anytime!
Please remember the pate does need at least 5 hours in the fridge to set so It is the perfect dish to make ahead of time with less fuss when serving.
P.S did you know that new research shows pate is super good for you in moderation and as long as it is homemade, so what are you waiting for? Get on with it now… and if you do give it a go, please share your pictures of your Chicken Liver Pate with me on Facebook, Twitter or Instagram!!!
The best and most simple luxury chicken liver pate. Amazing for a Christmas dinner starter or any other time of the year, for that matter.
- 1 pink lady apple
- 1 onion
- 1/2 cup butter split into 4 portions
- 1 small pinch dried thyme
- 400 g / 1 1/2 cups chicken livers
- 2 large pinches of salt
- 1 large pinch pepper
- Juice of 1/4 lemon
- 3 tbsp. double cream
- 2 tbsp. brandy
- Toasted bread sliced onion and cranberry jelly to serve
Peel and cut the apple and onion roughly into chunks
Heat 1 portion of the butter in a frying pan over a medium heat
Add the apple and onion to the pan and fry for 6-8 minutes until the onion is translucent
Add the thyme combine and cook for a further 2 minutes then transfer to a food processor
Put the same frying pan back on a medium heat and add another portion of butter
Once the butter has melted add the chicken liver and a pinch of salt and pepper then cook for approximately 10 minutes or until cooked through
Transfer to the food processor with the first ingredients
Blend until smooth and then allow to cool for 10 minutes at room temperature whilst still in the food processor
Add another portion of butter, the lemon juice, cream, salt, and brandy to the food processor and pulse until combined
Pour the pate into a serving dish
Melt the remaining butter and pour over the top of the pate to seal
Cover and refrigerate for at least 5 hours before serving
I hope you enjoy this luxury chicken liver pate… it’s totally delicious!