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Special Chicken Liver Pate

My friend Rich tipped me off about this Mary Berry recipe for chicken liver pate. The lemon thyme really sets the dish apart from the usual pate's you get.

You can make these anywhere up to a week in advance providing they are well covered with butter and keep them in the fridge. Just bring them up to room temperature for about 30 minutes before serving!

IngredientsFoodIdeals- Special Chicken Live Pate
6oz (175 g) butter
1 onion
2 cloves garlic, crushed
1lb (450g) chicken livers
1 teaspoon chopped lemon thyme
salt and freshly ground black pepper
2 tablespoons brandy
2oz butter melted


Foodideals- Chicken Liver PateMelt 1 oz (25 g) butter in a large frying pan, add the onion and garlic and fry for about 5 minutes on a low heat until softened. Add the chicken livers and thyme, increase the heat and cook for about 5 minutes, stirring well. Season to taste.

Turn the mixture into a blender or food processor. Pour the brandy into the pan and scrape up any remaining bits in the pan and pour over the livers. Melt the remaining 5 oz (150 g) butter and add to the other ingredients, then process briefly until the pate is smooth. Check the seasoning and turn into ramekin dishes or a suitable dish. Leave to cool for about 30 minutes, then pour melted butter over the pate to seal it. Refrigerate overnight.

When you are ready to serve it, remove from the fridge about 30 – 60 minutes prior to allow the pate to soften and serve with toast. Delicious!