Chicken liver Paté

 Inexpensive, luxurious and dangerously easy. 

Serves 4


350g chicken livers, cleaned
175g butter, diced
1 shallot, finely chopped
1 teaspoon thyme leaves, finely chopped
75ml Madeira
75ml double cream
½ teaspoon salt
1 allspice berry, ground
¼ teaspoon ground ginger


Cut the livers into roughly 1.5cm pieces, and heat a knob of butter in a frying pan over a medium heat. Add the shallot and thyme and soften, then turn up the heat to medium-high, add the livers and sauté for a couple of minutes until browned on the outside but still pink inside. Tip into a food processor.

Add the Madeira to the pan and boil until reduced to a couple of tablespoons. Tip into the food processor, add the cream, salt and spices and whiz until smooth. Add all but 75g of the butter, and whiz again. Taste for seasoning and adjust if necessary.

Pass through a sieve into a serving dish and chill for half an hour. Melt the remaining butter and pour on top, then refrigerate until set.

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