Chicken Liver Pâté with Port

This is a classic, butter-smooth starter that balances the richness of pasture raised, antibiotic and hormone free livers with the sophisticated depth of brandy and port. Infused with aromatic thyme, mace, and a hint of mustard, it’s a simple yet elegant dish designed to be prepared ahead and chilled to perfection.

Hannelle Bester

Chicken Liver Pâté with Port

This Chicken Liver Pâté with Port is a classic, butter-smooth starter that balances the richness of pasture raised, antibiotic and hormone free livers with the sophisticated depth of brandy and port. Infused with aromatic thyme, mace, and a hint of mustard, it’s a simple yet elegant dish designed to be prepared ahead and chilled to perfection.

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Chilling Time 12 hours hrs

Total Time 13 hours hrs 20 minutes mins

Servings: 6

Course: Snack

Cuisine: French

Ingredients Method Notes

Ingredients

  

• 500 g chicken livers
• 250 g soft butter
• 1/2 medium-sized onion peeled and grated
• 30 ml 2 tablespoons brandy
• 30 ml 2 tablespoons port
• 1 clove garlic peeled and crushed
• 5 ml 1 teaspoon dry mustard
• 3 ml 1/4 teaspoon dried thyme
• 1 ml 1/4 teaspoon mace (or nutmeg)
• Salt
• Clarified butter*

Method

 

1. Clean the livers very carefully, paring off any greenish parts, which may impart a bitter flavour to the pâté.
2. Melt 50g of the butter in a frying pan and sauté the grated onion until soft, then remove it from the pan and put it to one side.
3. Add a little more butter if necessary and then sauté the livers, whole, for about 5 minutes (they should be cooked on the outside but still pink in the centre).
4. Remove the livers from the pan and pour in the brandy.
5. Heat the brandy until it bubbles, then add the port, garlic, mustard, thyme and mace, and cook for a minute.
6. Put the livers, onion, pan sauces and remaining butter into a food processor or blender and blend to a smooth paste, then add salt to taste.
7. Spoon the mixture into small pots and top with clarified butter to seal: the butter should be 3–5 mm thick.
8. Cover the pots with foil and chill the pâté thoroughly before eating.

Notes

• Freezing: You can freeze this pâté for about six weeks, but the texture may coarsen during this time.
• Variation: If you do not have a food processor or blender, you can use a baby-food mouli or alternatively pound the various ingredients in a mortar.

SERVING SUGGESTIONS:

• Serve the pâté very cold with hot toast or warm, sliced French bread (this is a rich pâté, and no butter is necessary).
• Otherwise, spread it thickly on toast and pop it under a hot grill until the pâté bubbles. Serve immediately, topped with a spoon of thick sour cream.