Quick and Easy

Lite chicken liver pâté

Chicken liver pâté is a deliciously decadent retro classic that’s equally good on a crusty baguette or encased within a beef Wellington. The velvety lusciousness of a traditional pâté is retained in my lighter version, but the calories are substantially reduced.
6
25M

Ingredients

Topping

Method

1.Heat 50g of the Olivani in a frying pan until bubbling. Add livers and garlic and fry gently until livers are no longer pink. Remove from pan and place in a processor or blender.
2.Pour brandy into pan then add remaining Olivani and allow it to melt. Add to blender along with mustard powder, mace and thyme. Season with salt and freshly ground pepper.
3.Pulse mixture until smooth then pour into a small bowl or individual serving dishes such as small ramekins. Smooth over the top and sprinkle on the pepper and sesame seed topping. Chill until set. Keep refrigerated until ready to use. Serve with crusty bread, croutons or crackers.

Check ingredients if making gluten-free.

Note

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