Name: Chicken liver and brandy pate
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 50 gram butter, plus 50 g extra, melted; 300 gram chicken livers, trimmed; 100 gram button mushrooms, sliced; 2 green onions (shallots), finely chopped; 1 clove garlic, crushed; 1/3 cup brandy; 125 gram cream cheese, chopped, at room temperature; 2 teaspoon chervil, chopped, plus 30 chervil leaves extra; melba toast, crackers or french bread, to serve

Chicken liver and brandy pate

This creamy, buttery pate is so simple to make yet so full of flavour. Don't leave it for special occasions only!

Skip to Recipe

Makes 2

Prep

20M

Cook

15M

Total

35M

Ingredients

50 gram butter, plus 50 g extra, melted

300 gram chicken livers, trimmed

100 gram button mushrooms, sliced

2 green onions (shallots), finely chopped

1 clove garlic, crushed

1/3 cup brandy

125 gram cream cheese, chopped, at room temperature

2 teaspoon chervil, chopped, plus 30 chervil leaves extra

melba toast, crackers or french bread, to serve

Method

1.Melt half the butter in a large frying pan on medium. Cook liver in 2 batches 3-4 minutes each, until just browned. Remove from pan and set aside.

2.Melt remaining butter in same pan on high. Saute mushrooms, onions and garlic for 3-4 minutes. Add brandy and bring to boil. Reduce heat and simmer, uncovered, for 8-10 minutes, until mixture reduces by half.

3.Combine livers, mushroom mixture and cream cheese in the bowl of a food processor. Process until smooth. Transfer to a bowl. Fold in chervil.

4.Spoon mixture into a serving dish and smooth top. Top with extra melted butter and chervil leaves. Chill until ready to serve.

5.Serve with melba toasts, crackers or French bread.

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Ingredients

Method

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