Chicken liver pate with green peppercorns

Chicken liver pate with green peppercorns

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Try this Chicken liver pate with green peppercorns recipe, or contribute your own.


500 grams Chicken livers
2 tablespoons Brandy
60 grams Butter
4 rashers Bacon; chopped
2 Onions (small); finely diced
1 sprig Thyme
1 Bay leaf
2 tablespoons Dry sherry
4 tablespoons Cream
2 tablespoons Parsley; chopped
1 tablespoon Green peppercorns
90 grams Butter; extra

Original recipe makes 10 Servings



Place the chopped chicken liver in a bowl with the brandy and rest for 2 hours.

Heat half the butter in a frying pan over medium heat and add the drained livers.

Sauté until just browned on all sides then remove from pan.

Add remaining butter, bacon, onions, thyme and bayleaf to fry pan and cook until soft.

Return livers to the pan and cook for five minutes.

Remove from heat, take out the bayleaf and blend until smooth.

Stir in sherry, cream, parsley and peppercorns.

Melt the rest of the butter in the microwave then fold through pate mixture. Pour into a serving dish or mould and refrigerate until set.

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Terrific recipe! Great flavor.
sgrishka 4y ago

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