Chicken Liver Pate with Sherry

Chicken Liver Pate with Sherry


22 people made this

About this recipe: A great starter for Christmas or New Year's Day. Serve with thinly sliced brown bread or melba toast. A dollop of onion jam or chutney goes really well with it.

William Anatooskin

Serves: 8 

  • 750 ml (3 cups) water
  • 500g chicken livers
  • 1 onion, thinly sliced
  • 30g finely chopped onion
  • 3 tablespoons cooking sherry
  • 185g butter, softened
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground mace or allspice

Prep:10min  ›  Cook:25min  ›  Extra time:1hr25min  ›  Ready in:2hr 

  1. In a saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
  2. Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace. Pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Or press into small china pots. Chill for 1 hour before serving.

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