Fresh & Light

Chicken Liver Pate

The Weekly | July 28, 2016

Prep 20 mins
Cook 15 mins
Makes about 2 cups

100g butter, melted
300g chicken livers, trimmed
100g button mushrooms, sliced
2 green onions (scallion), finely chopped
1 garlic clove, crushed
1/3 cup brandy
125g cream cheese, chopped, room temperature
2 tsps chervil, or French parsley, chopped
Melba toasts, crackers or French bread, and 30 chervil leaves to serve

1. Melt half the butter in a large frying pan on medium. Cook liver in 2 batches 3 to 4 mins each, until just browned. Remove from pan and set aside.
2. Melt remaining butter in same pan on high. Saute mushrooms, onions and garlic for 3 to 4 mins. Add brandy and bring to boil. Reduce heat and simmer, uncovered, for 8 to 10 mins, until mixture reduces by half.
3. Combine livers, mushroom mixture and cream cheese in the food processor. Process until smooth. Transfer to a bowl. Fold in chervil.
4. Spoon mixture into a serving dish and smooth top. Top with extra melted butter and chervil leaves. Chill until ready to serve. Serve with Melba toasts.


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