Chicken Liver Pate Quick Version


Now this is the quick way of making the chicken liver pate. Why not try both versions and see which you prefer.

Ingredients (makes 10-12 entree size)

1 Pot of chicken livers (approx 500g)

3 Large Portobello (flat) mushrooms

1 Large white onion

5 Cloves garlic

100g Thyme

100g Rosemary

50g Butter

Salt and Pepper to taste

300ml Red wine

250ml Cream



  1. 1. Trim the sinew and fat from the livers.
  2. 2. Roughly chop the onions, mushrooms, garlic, thyme and herbs.
  3. 3. In a hot pan add the butter, salt and pepper.
  4. 4. Fry the chicken livers until they are well browned.
  5. 5. Now add the vegetables and herbs (also a little extra cooking oil if needed) then fry until these are also well coloured and cooked.
  6. 6. Deglaze the pan with red wine and reduce by half.
  7. 7. Add the cream and reduce by half.
  8. 8. Gradually add the mixture to a food processor, (very important it is not a liquidizer or you will make a chicken liver smoothy! Not nice!)
  9. 9. Push the blended mixture through a fine sieve and set in your serving moulds