Mushroom and Chicken Liver Pâté

    Mushroom and Chicken Liver Pâté

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    1hr15min


    3 people made this

    About this recipe: People enjoy chicken liver pâté on savoury biscuits in fancy French restaurants, here's my richly flavoured home made version!

    Ingredients
    Serves: 8 

    • 2 tablespoons butter
    • 450g chicken livers, trimmed and chopped
    • 1 medium onion, finely chopped
    • 200g mushrooms, chopped
    • 3 rashers bacon, chopped
    • 2 cloves garlic chopped
    • 1/2 teaspoon dried thyme
    • 1 large bay leaf
    • 1/2 teaspoon dried rosemary
    • 2 large egg yolks
    • 3 tablespoons semi-skimmed milk
    • 2 tablespoons cream
    • 2 tablespoons sherry
    • 1 dessertspoon flour
    • salt and freshly ground black pepper to taste

    Directions
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C.
    2. In a large frying pan, melt butter over medium heat and add chicken livers. Add onion, mushrooms, bacon, garlic, thyme, bay leaf and rosemary.
    3. When chicken livers are tender and no longer pink, remove bay leaf, and process liver mixture in a food processor until smooth. While processing, add egg yolk, milk, cream, sherry and flour. Season with salt and pepper to taste. Transfer to two shallow glass baking dishes and bake in preheated oven for 1 hour until a knife inserted comes out clean and dry. Serve with toast and a salad garnish.

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