Tasty Protein Rich Chicken Liver Pate

DSC_5034 (1)We love liver. It’s cheap, tasty and high in protein and a rich source of folate. We served it up at our Feed event in September and everyone loved it.

Chicken Liver Pate – Serves 8 as a starter


500g Organic Chicken Livers (ask your butcher to remove any stringy bits)
75g Organic Unsalted Butter
100g Smoked Streaky Bacon (cut into strips) or lardons
1 Garlic Clove
1 Tbsp Fresh Thyme Leaves
5 Tbsp Dry Sherry
Sprig of Fresh Thyme, to garnish
Whole Wheat Crackers to serve


    1. Rinse the chicken livers and pat dry, and chop roughly
    2. Heat 25g of butter in a heavy bottomed frying pan over a medium heat
    3. Fry the lardons until they start to go brown
    4. Add the chicken livers, garlic and thyme and fry briskly for 5 minutes or until evenly browned (they can be slightly pink on the inside and should feel squishy when pressed)
    5. Add the sherry and seasoning and pan fry until the liquid bubbles and the alcohol evaporates
    6. Remove from the heat and leave to cool for 10 minutes
    7. Melt the remaining butter
    8. Blitz the livers in a food processor adding a spoon or so of the melted butter until you get a smooth consistency
    9. Spoon into a dish and press down, top with a sprig of thyme, and finish with more melted butter to cover the top of the pate
    10. Cool, then cover and refrigerate


  1. DSC_5036

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