Quick chicken liver pate recipe
information
This pate can be made very quickly as it is not baked. It makes an ideal starter for a dinner party at short notice.
ingredients
Butter for frying
1 small onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 tsp salt
1/4 kg (1/2 lb) chicken livers, cleaned and chopped
1 tsp dried thyme
2 tbsp brandy or sherry
Salt and freshly ground black pepper
Melba toast to serve
1 small onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 tsp salt
1/4 kg (1/2 lb) chicken livers, cleaned and chopped
1 tsp dried thyme
2 tbsp brandy or sherry
Salt and freshly ground black pepper
Melba toast to serve
method
1. Melt a knob of butter in a frying pan. Add the onion, garlic, livers and thyme and fry gently for about 5 to 10 minutes or until the juices of the liver are only faintly pink.
2. Remove from the heat and leave to cool slightly.
3. Mince the mixture finely or puree in an electric blender until smooth. Work in another knob of butter and the brandy or sherry with a wooden spoon, then season to taste.
4. Press firmly into a serving dish and refrigerate before serving with Melba toast.
2. Remove from the heat and leave to cool slightly.
3. Mince the mixture finely or puree in an electric blender until smooth. Work in another knob of butter and the brandy or sherry with a wooden spoon, then season to taste.
4. Press firmly into a serving dish and refrigerate before serving with Melba toast.
serving amount
serves 4
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more information
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