Chicken Liver Paté

Melt half the butter in a large frying pan over a medium heat and cook the onion for 3 - 4 minutes until soft and transparent. Add the garlic and continue to cook for a further 2 minutes.

Check the chicken livers and remove any discoloured parts using a pair of scissors.

Add the livers to the frying pan and cook over quite a high heat for 5 – 6 minutes until they are brown in colour and fully cooked.

Season well with salt and pepper and add the mustard and brandy.

Process the pate in a blender until smooth.  Add the remaining butter cut into small pieces and process again until creamy.

Press the paté into a serving dish or 4 small ramekins, smooth the surface and cover and leave in fridge until set and ready to use.

Serve with brown bread and some redcurrant jelly.

Total Recipe Time: 21-30 minutes

Preparation Time: 10 mins
Cook Time: 20 mins

Ingredients:

  • 250g Manor Farm chicken liver
  • 140g butter
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • Salt and pepper
  • ½ tsp Dijon mustard
  • 1 tbsp brandy
  • Brown bread to serve

Preparation / Cooking Steps:

Melt half the butter in a large frying pan over a medium heat and cook the onion for 3 - 4 minutes until soft and transparent. Add the garlic and continue to cook for a further 2 minutes.

Check the chicken livers and remove any discoloured parts using a pair of scissors.

Add the livers to the frying pan and cook over quite a high heat for 5 – 6 minutes until they are brown in colour and fully cooked.

Season well with salt and pepper and add the mustard and brandy.

Process the pate in a blender until smooth.  Add the remaining butter cut into small pieces and process again until creamy.

Press the paté into a serving dish or 4 small ramekins, smooth the surface and cover and leave in fridge until set and ready to use.

Serve with brown bread and some redcurrant jelly.

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