Chicken Liver Pate

I just love chicken liver pate, it’s divine, give me some pate, a baguette, Branston pickle and some blue cheese and I am in my food element! This is the cheffy way to cook pate, there is also a shortcut version which is almost as impressive and delicious as this version.



200g Livers

150ml Port

100ml Masala

30ml Olive oil

75g Shallots

45g Thyme

1.5 tsp Sea salt

2 Egg yolks

250g Butter

50ml Cream

1 clove Garlic cloves

100ml Red wine



  1. 1. Marinate Livers in Port and Masala overnight.
  2. 2. Remove livers from marinade and blend raw and pass through a fine sieve.
  3. 3. Reduce marinade by ¾’s.
  4. 4. Cook Shallots, thyme, salt and garlic in olive oil.
  5. 5. Add butter and deglaze the pan with red wine.
  6. 6. Add cream and egg yolk to finish the mixture.
  7. 7. Blend this mixture and pass through a fine sieve.
  8. 8. When cooled and blended combine the two blended mixtures, and cook in bain-marie for 75 minutes at 110°C