Chicken Liver Pate with Brandy

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Chicken Liver Pate with Brandy

Chicken Liver pate with brandy

We all love French cuisine. The first time I have ever had this chicken and liver pate with brandy, it was in a French restaurant in the town where I live. The restaurant was called ‘La Petite Auberge’. It was long time ago, and I have had lots of beautiful French food there, but unfortunately, it is no longer there. I have tried to re-create their chicken liver pate with brandy – and I think it’s pretty close.

When I first went to Paris, I ordered pate for a starter – it was like – wow! – nothing like I had tasted before –  it was so smooth, and I could taste the cognac. It was served with a hot crusty baguette –  just beautiful.

In France and Belgium, pate is often baked in a crust in a pie or loaves, and then it is called pâté en croûte  – or it can also be baked in a terrine, in which case it is called pâté en terrine.

The secret of a good smooth pate is to add lots of warm butter. I am trying to be good (!) but if you want to spoil yourself and you have no problem shedding any weight afterwards then please go for it. Unfortunately I have to watch my waistline. Why not add a glass of red wine too, and enjoy. What was I saying about watching my figure?

This chicken liver pate with brandy is simple and quick to make – let’s do it!

Print Recipe
Chicken Liver Pate with Brandy
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Starter
Prep Time 45 minutes
Cook Time 30 minutes
Servings
People
Ingredients
  • 300 grms Chicken liver Rinsed with cold water
  • 1 Large Onion Finely Chopped
  • 2 tbsp Brandy For flavour (or port or whisky if preffered)
  • 0.5 tsp Salt & Pepper To taste
  • 200 grms Butter Melted for the ramekin /frying/ blitzing
Course Starter
Prep Time 45 minutes
Cook Time 30 minutes
Servings
People
Ingredients
  • 300 grms Chicken liver Rinsed with cold water
  • 1 Large Onion Finely Chopped
  • 2 tbsp Brandy For flavour (or port or whisky if preffered)
  • 0.5 tsp Salt & Pepper To taste
  • 200 grms Butter Melted for the ramekin /frying/ blitzing
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Rinse the chicken livers and remove any white sinew or greenish bits.
  2. In a large pan on a high heat, add 50g of butter - make sure you don't burn it (or you can add little oil with it to prevent burning)
  3. Add the onion and fry (just until translucent) - then remove from the pan and put aside. Now add the liver (using the same pan) and sauté for 15 mins. Add the salt and pepper and cook for a further 15 mins.
  4. The liver should be cooked by now, nice and brown. Take it out of the pan and let it cool down (but not cold)
  5. Put the onion together with the liver in a food processor, give it a quick blitz, then add the brandy and 50g of melted butter and pour in. Blitz until all smooth.
  6. Have the ramekins ready, and with a spoon scoop the smooth mixture into the ramekin - make sure you leave a gap at the top for the butter.
For the melted butter
  1. Melt 100g of butter, discard the white foam and pour over the pate to seal it and put in the fridge.
Recipe Notes

You can store the pate for up to 3 weeks, providing you don't start it.

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3 Comments

  1. Ruth says:

    I adore chicken liver so this will be a ‘must cook’ for me. Thanks!

  2. kimberly says:

    simple and delicious. That’s my kind of recipe. I really hope I can try it out sometime soon.

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