Tuesday 22 March, 2016 0 Comments

Chicken Liver Pate



500 gram organic chicken livers

1 large onion, diced

6 medium mushrooms, sliced

400gm organic butter

2 Tbsp port or red wine

Zest of 1 orange

2 Tbsp freshly squeezed orange juice

Salt and pepper

2 Tbsp cream

2 Tbsp fresh herbs e.g. thyme, oregano, parsley



1. Add half the butter to a medium sized frying pan. Gently sauté onion and mushrooms on low heat for 15- 20mins until lovely and soft.

2. Add chicken livers and port to the pan and gently cook until livers are just still slightly pink.

3. Add remaining butter, orange zest and juice and any herbs, salt and pepper and cook for further 5 minutes.

4. Leave to cool for 5 minutes, then blend all together with cream. Taste and add seasoning if needed, pour into dishes and chill.


Please note ghee or butter can be melted and poured over the top of the patè to create an edible 'seal' which keeps the patè fresh for longer, however it's not a necessary step.