Spiced Chicken Liver Pate
Spiced Chicken Liver Pate



  • 15g butter
  • 1⁄2 small onion, finely chopped
  • 1 sprig of thyme, finely chopped
  • 400g chicken livers, chopped
  • 1 tsp white pepper
  • 3 allspice berries, finely ground
  • 50ml sherry or brandy
  • Salt
  • Melt the butter in a pan until foaming, then chuck in the onion and thyme. Fry gently for a couple of minutes, then add the chicken livers and spices. Turn up the heat and fry for 5 minutes, then remove from the pan and place in a bowl.
  • Add the sherry or brandy to the frying pan, and cook until reduced by half. Put the livers into a food processor, along with the reduced alcohol and cooking juices. Pulse until smooth, then season well. Pour into a pot or terrine dish, and chill in the fridge for 2 hours. Serve with salads and crusty bread.
30 mins
4 serving

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