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Creamy Chicken Liver Pate

Microwaverina's picture
  Chicken livers 8 Ounce (1 Cup / 225 Gram)
  Onion 1 Small, finely chopped
  Garlic 2 Clove (10 gm), crushed / minced
  Butter 5 Ounce (2/3 Cup / 150 Gram)
  Fresh thyme sprigs 2 , chopped
  Port 15 Milliliter (1 Tablespoon)
  Cream 15 Milliliter (1 Tablespoon)
  Freshly ground black pepper To Taste
  Fresh thyme sprigs 4 (For Garnish)
  Juniper berries 4 (For Garnish)
  Salt To Taste

Put the livers, onion, garlic, half the butter and the thyme in a bowl. Cover with vented cling film (plastic wrap) and cook for 5 minutes, stirring once.
Put the mixture in a blender or food processor, with the port and cream and blend until smooth. Season and divide between 4 individual ramekin dishes.
Put the remaining butter in a bowl and cook for 30 seconds, or until melted. Pour over the pate and chill.
Garnish with fresh thyme and juniper berries and serve with crusty bread or triangles of wholemeal (whole-wheat) toast.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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