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Chicken Liver Pate

Submitted by Top Conker 11 June 2009

Serve with toast and a tomato and orange chutney.



1 oz butter,1 onion finely chopped,1 clove garlic finely chopped,12 ozs chicken livers cleaned de-cored and roughly chopped,1 tablespoon cream,2 tablespoons brandy,Salt and pepper,4 ozs button mushrooms,2 ozs butter,Knob of butter


Melt the butter and saute the chopped onion and garlic until soft.
Add the livers and cook for 10 minutes until cooked through.
Remove from the heat and put into processor, add cream and brandy, continue to process to a smooth paste.
Melt the knob of butter and saute the mushrooms until just cooked, (about 2 - 3 minutes).
Stir the mushrooms into the liver mixture and turn out into a serving dish or seperate ramekins, pour over the remaining melted butter and refridgerate.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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