Farm Chef recipe: Chicken liver pâté

Chicken liver pâté is a great starter or light lunch.

Serves 4-6


  • 230g (8½oz) of chicken livers
  • Two shallots, finely chopped
  • Two cloves of garlic, crushed
  • 1tsp of black pepper
  • 1 tbsp of fish sauce
  • 220g (8oz) of butter
  • 1 wine glass of good-quality brandy


  1. Melt 120g of the butter in a pan over a moderate heat.
  2. Add the garlic, shallots and black pepper. Stir regularly until the shallots are soft.
  3. Add the chicken livers. Stir constantly until the livers turn pale pink.
  4. Add the remainder of the butter, stir and ensure it is melted.
  5. Add the brandy and stir in thoroughly.
  6. Take the pan off the heat and put the mixture through a blender.
  7. Pour the mixture into a ramekin. Put into the fridge and allow to set. This should take 2-3 hours.
  8. Serve with hot toast and butter, and a side garnish of tomatoes.

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