Cooking for two: Chicked Liver Pate
1st August 2011
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Chicken Liver Pate

Clean the chicken livers well, removing any membrane or tubes.

Suate chicken livers gently in half  the butter for 3 minutes; they should still be pink inside. Remove the livers and add the sherry or brandy to the pan.

Mash the livers well with a wooden spoon, add the garlic, the rest of the butter (melted), thyme, mixed spice and a little salt and pepper.

Stir in the liquor from the pan and spoon the pate into a small earthanware bowl. Pour some extra melted butter over to cover the top to seal in the flavour. Chill well.

Serve with hot toast.

Time: 5 minutes

225grms chicken livers

50grms butter

1 tablespoonsherry or brandy

1 clove crushed garlic

Pinch of dried thyme

Pinch of mixed spice


Freshly ground mixed black pepper

Extra melted butter

With thanks to Sue Russell "Cooking for Two"

About the Author

John C

Member since: 10th July 2012

Dedicated to building TBO Malvern but I still like to find time to play golf, usually on a Friday afternoon.Decorating and gardening is best left to the lovely Mrs Cook!

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