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Simon's chicken liver pate

Method

  • Preheat oven to 150°C fan forced (170°C normal). 
  • The day before serving, mix together the livers, pork fat and brandy. Then cover and refrigerate for about 1 hour. 
  • When ready, melt 25 gm butter in a heavy-bottomed pan and gently sauté the garlic and shallots until tender, stirring now and again. 
  • Then add the sautéed vegies to the liver mixture, together with seasonings, the breadcrumbs, thyme, parsley and the egg. Mix well and spoon into a lightly buttered, small alfoil tray.  
  • Smooth the top, give it a small bang on the workbench, cover with kitchen foil and place in a large baking dish. Then fill up to two-thirds of the way up the sides with boiling water and cook in the oven for about 1 hour. To check if ready, put a skewer in for a few seconds – it should be hot to the touch. 
  • Remove and place another foil tray on top. Fill it with rice and set aside to cool for about 10 mins.  
  • Then remove the top tray, cover the pate with plastic wrap, replace the other tray and refrigerate overnight. 
  • Slice and serve with toasted bread and cornichons on the side.

Ingredients

  • 500 gm chicken livers, cleaned & coarsely minced
  • 200 gm fresh pork back fat, very finely diced
  • 2 tbsp brandy
  • 25+ gm butter
  • 2 garlic cloves, crushed
  • 6 small shallots, finely chopped
  • sea salt & freshly ground pepper
  • 2/3 cup fresh breadcrumbs
  • 1 heaped tspn fresh thyme leaves
  • 2 tbsp chopped fresh parsley
  • 1 small egg, beaten
  • 1 packet rice
  • sliced sourdough bread
  • a good handful of cornichons

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm