Zurie's Chicken Liver Paté

Recipe by Zurie
READY IN: 30mins
YIELD: 2 cups




  • In a heavy-bottomed pot, melt the butter. Use a gentle heat.
  • Add the chopped onion and bacon, stir, and fry gently for 10 minutes, stirring now and then, until onions bits are transparent.
  • Add the chicken livers, stir through, turn heat up a little, and fry about 7 minutes or until livers are just cooked through. Stir a few times.
  • Add salt, preferably a good seasoned sea salt.
  • Chuck the whole lot plus all juices and butter into a processor.
  • Add the thyme, pepper, garlic, sour cream, brandy, nutmeg and lemon juice.
  • Process slowly at first, and then at high speed to get a smooth paste. Taste for seasoning, and adjust. The flavour will develop as the pate cools and stands.
  • Scrape paste into one or two suitable small bowls or ramekins. Cool, cover and refrigerate.
  • Will last at least a week, but always use a clean knife or spoon when spooning out paté. Serve at room temperature: take out what you need and leave out for an hour. The flavour is far better when the paté is not chilled.