The easy way to make tasty pate

I always have a couple of packs of Chicken Liver in my freezer, I cook it and add to my dogs’ dinners as a treat and they love it. Of course, I am rather partial to it too but converted into pate.

There are that many different flavours and varieties kicking around but a simple and basic recipe can be made in a food processor in a matter of minutes.

(image from All Recipes UK)

Basic Pate

225g chicken livers
100g butter
1 tbsp. sweet sherry, Madeira, port or brandy
Black pepper


  1. Melt 40g of the butter in a frying pan and gently fry the livers over a moderate heat until browned on the outside but still pink in the middle.
  2. Tip the contents of the pan into a food processor, scraping out all the butter and brown frying residues.
  3. Add the alcohol and the remaining butter, season with salt and freshly ground black pepper and blend until smooth. Taste and adjust the seasoning.
  4. Transfer the pate to a serving dish or several small ramekins, smooth the top and leave to set in the fridge.
  5. If you don´t plan on using the pate at once, melt a little more butter and pour it over the surface of the pate. The butter will solidify and prevent the pate from discolouring (due to oxidation) and will lengthen keeping time.
  6. Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.

Serve with fresh hot toast or if you’re feeling adventurous why not make some melba toast?

The above is a really basic recipe you could try experimenting by adding a small finely chopped onion to the frying pan, and some herbs. A pinch of fresh sage or a few drops of double cream when blending it together for that extra smooth texture.

For my vegetarian friends here’s a wonderful mushroom and cheese pate. It’s rich, smooth and full of flavour!

15g unsalted butter
5 large, flat mushrooms, about 225g, roughly chopped
1 large leek, trimmed and finely chopped
5 tablespoons half-fat crème fraîche
1 teaspoon English mustard
Pinch of freshly grated nutmeg
Ground black pepper
125g Cheddar or Lancashire cheese, crumbled

Melt the butter in a large saucepan. Add the mushrooms and leek, cover and cook over a medium heat for 5 minutes, stirring occasionally. Add the crème fraiche, mustard, nutmeg and some black pepper and cook, uncovered, for 5 minutes, until almost all the liquid has evaporated. Transfer the mixture to a blender or food processor, add the cheese, and purée in short bursts until smooth. Scrape the mixture into a bowl or four individual ramekin dishes and chill for at least 1 hour before serving.


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2 Responses to The easy way to make tasty pate

  1. Denise Hutchings says:

    Where do you buy your chickens liver please

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