Chicken Liver and Olive Pate

Chicken Liver and Olive Pate

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Soups and starters

Made with these products:

Serves 6-8
Preparation Time 10 Minutes Plus Chilling
Cooking Time 20 Minutes
Tools Food Processing Attachment/Liquidiser

Method

  1. Chop the Onion and Garlic Using the Food Processing Attachment, fitted with the Knife Blade. Melt the Butter in a frying pan, add the Onion and Garlic and Saute until softened.
  2. Add the Chicken Livers and cook over a moderate heat, stirring occasionally, for about 10 minutes, or until just cooked. Remove from the heat and stir in the Olives and Brandy. Allow to cool slightly.
  3. Transfer the Mixture into the Food Processing Attachment or Liquidiser and blend until smooth. Season with salt and freshly ground black pepper. Transfer to a serving dish, cover and leave to cool. Chill in a fridge for 3-4 hours, until firm. Serve with toast or crusty bread.

Variation
If wished reduce butter to 75g (3oz) and pour 50g (2oz) melted butter over the top of the finished Pate to prevent it drying out. Chill until set.

Ingredients

  • 1 Large Onion,Peeled
  • 2 Cloves Garlic,Peeled
  • 100g (4oz) Butter
  • 450g (1lb) Chicken Livers,Trimmed
  • 20 Pitted Green Olives
  • 30ml (2 tbsp) Brandy
  • Salt and Freshly Ground Black Pepper

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