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  • Quick
  • Makes 3 cups
  • 15 minutes cook

Chicken liver & brandy pate

Good to freeze – perfect for entertaining.


  • 125 g butter
  • 350 g chicken livers, trimmed
  • 3 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 cup brandy
  • salt and freshly ground black pepper
  • extra melted butter
  • thyme leaves


  1. Heat a frying pan and melt 50g butter. Once it's bubbling, cook livers until coloured on each side but still pink in the middle. Remove from the pan and place in a blender or food processor.
  2. Gently cook shallots and garlic until tender. Lift from the pan and add them to the livers.
  3. Increase the heat and pour in the brandy, allow to bubble and reduce and then transfer to the blender.
  4. Chop the remaining butter and add to the mixture. Season generously with salt and pepper and then process until smooth.
  5. Spoon paté into small dishes and top with extra melted butter and thyme leaves.
  6. Serve on toasted brioche or bread.


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