Spicy chicken liver pâté

A classic with a twist – ideal for your entertaining platter this season.

Less than 45 minutes (plus chilling time)

Serves 10

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 2 Tbsp (30ml) butter
  • 3 shallots or red onion, chopped
  • 2 cloves garlic, chopped 
  • 1 red chilli, deseeded and chopped
  • 4 tubs (250g each) chicken livers, cleaned
  • 3 Tbsp (45ml) dry sherry or brandy
  • 2 Tbsp (30ml) fresh coriander, chopped
  • 1 Tbsp (15ml) sriracha sauce
  • 1 tsp (5ml) medium curry powder
  • Salt and milled pepper
  • 3-4 dried bay leaves
  • ¼ cup (60ml) melted butter

 

Toast:

  • 1 PnP rustic baguette, sliced
  • 2 Tbsp (30ml) mayonnaise
  • 3 Tbsp (45ml) sesame seeds
  • Pomegranate rubies, for serving (optional)

 

Method

  1. Heat butter in a pan and fry shallots, garlic and chilli for 3-5 minutes or until translucent.
  2. Add chicken livers and fry for 5-8 minutes.
  3. Add sherry, coriander, sriracha and curry powder and simmer for 2-3 minutes. Season and remove from heat. 
  4. Transfer to a food processor and blend until smooth.
  5. Scoop pâté into ramekins or serving bowls, packing them tightly.
  6. Top with bay leaves and pour over melted butter in a thin layer.
  7. Cool, then chill for 1 hour or overnight.
  8. Brush baguette with mayonnaise, sprinkle with sesame seeds and toast under the grill for 3-5 minutes or until golden.
  9. Serve pâté with sesame toast and garnish with pomegranate rubies.

 

Browse more festive recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Wintry cabbage hash

This recipe works well with any in-season root veg – we used parsnips but also try celeriac, sweet potato or turnips.

Fail-proof focaccia bread

Focaccia art is trending on social media – make a masterpiece or simply enjoy it the traditional way with this basic recipe.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.