Mary Berry Chicken Liver Pâté is a smooth, rich, and indulgent spread that’s perfect for special occasions or as an appetizer at dinner parties. Made with chicken livers, butter, and a splash of brandy, this pâté is a classic dish that pairs well with toasted bread or crackers. It’s easy to prepare and adds a touch of elegance to any gathering.
What is Mary Berry Chicken Liver Pâté?
Mary Berry Chicken Liver Pâté is a rich, velvety spread made from sautéed chicken livers, onions, butter, and a splash of brandy or cream. It’s typically served as an appetizer or snack alongside crusty bread or crackers. The smooth texture and savory flavor make it a versatile dish that can be enjoyed with a variety of accompaniments.
Other Popular Recipes
- Jamie Oliver Chicken Liver Pate
- Jamie Oliver Slow Cooker Chicken Tikka Masala
- Mary Berry Chestnut Mushroom Soup
Why You Should Try This Recipe
- Simple and elegant: Ideal for dinner parties or as a gourmet snack.
- Rich and creamy: The butter and livers create a smooth, luxurious texture.
- Customizable: Add your own flavors such as garlic, herbs, or spices.
- Make-ahead friendly: You can prepare it in advance and store it for later use.
- Impressive yet easy: A great way to elevate your meal with minimal effort.
Ingredients Needed to Make Mary Berry Chicken Liver Pâté
- 250g (9 oz) chicken livers – trimmed and cleaned.
- 150g (5 oz) unsalted butter – divided for cooking and blending.
- 1 small onion – finely chopped.
- 2 garlic cloves – minced.
- 1 tsp dried thyme – for an aromatic touch.
- Salt and pepper – to taste for seasoning.
- Fresh parsley (optional) – for garnish.
Equipment
- Large frying pan – for cooking the livers and onions.
- Blender or food processor – to achieve a smooth texture.
- Knife and chopping board – for preparing the ingredients.
- Small ramekins or a serving dish – to chill and serve the pâté.
Instructions to Prepare Mary Berry Chicken Liver Pâté
Step 1: Sauté the onions and garlic
- In a large frying pan, melt 50g (2 oz) of butter over medium heat. Add the chopped onions and garlic and sauté for 5-7 minutes until softened and fragrant.
Step 2: Cook the chicken livers
- Add the cleaned chicken livers to the pan and cook for 3-4 minutes on each side until browned but still slightly pink in the center. Season with salt, pepper, and thyme.
Step 3: Deglaze with brandy or in Apple Juice (Optional Step)
- Pour the brandy into the pan and cook for 1-2 minutes, allowing the alcohol to evaporate while absorbing the rich flavors. Remove from heat and let the mixture cool slightly.
Step 4: Blend the mixture
- Transfer the cooked livers, onions, and garlic to a blender or food processor. Add the remaining butter and blend until smooth and creamy. Taste and adjust seasoning if necessary.
Step 5: Chill and serve
- Spoon the pâté into ramekins or a serving dish. Smooth the top with a spatula and cover with cling film. Chill in the fridge for at least 2 hours to allow the flavors to meld. Garnish with fresh parsley if desired and serve with toasted bread or crackers.
What Goes Well With Mary Berry Chicken Liver Pâté
- Crusty bread: Serve with toasted baguette slices or rustic bread.
- Crackers: Light, crisp crackers are perfect for spreading the pâté.
- Pickles: The acidity of pickles or cornichons balances the richness of the pâté.
- Fruit chutney: Add a touch of sweetness with a dollop of fruit chutney on the side.
- Fresh salad: A light green salad with a vinaigrette pairs well for a more balanced meal.
Expert Tips for Making the Best Mary Berry Chicken Liver Pâté
- Don’t overcook the livers: Slightly pink livers will give you a smoother, creamier pâté.
- Use high-quality butter: Butter adds richness to the pâté, so using high-quality unsalted butter will enhance the flavor.
- Strain the mixture: For an ultra-smooth pâté, strain the blended mixture through a fine sieve before chilling.
- Chill thoroughly: Allow the pâté to chill for at least 2 hours to let the flavors develop.
- Add the cream: For an extra touch of indulgence, blend in a splash of heavy cream.
Easy Variations of Mary Berry Chicken Liver Pâté
- Herb variation: Add fresh herbs like parsley, rosemary, or sage to the blend for added aroma and flavor.
- Spicy pâté: Add a pinch of cayenne pepper or smoked paprika for a spicy twist.
- Mushroom pâté: Sauté mushrooms with the onions for a more earthy, complex flavor.
- Vegetarian option: Swap the chicken livers for lentils or mushrooms for a vegetarian version of this pâté.
- Cognac pâté: Substitute the brandy with cognac for a more robust, flavorful variation.
Best Practices to Store Mary Berry Chicken Liver Pâté
- Refrigerate: Store the pâté in an airtight container or covered ramekin in the fridge for up to 4 days.
- Freeze: This pâté freezes well. Wrap it tightly in cling film and freeze for up to 3 months. Thaw in the fridge before serving.
- Portion it out: Freeze in smaller portions so you can thaw only what you need.
Best Practices to Serve Mary Berry Chicken Liver Pâté
- Serve chilled: For the best texture and flavor, serve the pâté chilled straight from the fridge.
- Garnish with herbs: Add a sprinkle of fresh parsley or thyme on top for a pop of color.
- Room temperature bread: Serve with bread or crackers at room temperature for easy spreading.
How Can I Make Mary Berry Chicken Liver Pâté Healthier?
- Use less butter: Reduce the amount of butter to lighten the recipe while still maintaining flavor.
- Opt for lighter cream: Use half-and-half or a lower-fat cream option in place of heavy cream.
- Add vegetables: Incorporate sautéed mushrooms or other vegetables to bulk up the pâté with more nutrients.
- Limit the alcohol: Reduce or omit the brandy for a lighter version of the pâté.
Nutrition Value (per serving)
- Calories: 220
- Fat: 18g
- Carbohydrates: 4g
- Protein: 12g
- Fiber: 1g
FAQs
How long does chicken liver pâté last in the fridge?
Mary Berry Chicken Liver Pâté can last up to 4 days when stored in an airtight container in the fridge. For the best flavor and texture, keep it well-covered to prevent it from drying out.
Can I freeze chicken liver pâté?
Yes, Mary Berry Chicken Liver Pâté freezes well. Allow the pâté to cool completely, then wrap it tightly in cling film or store it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
How do I make chicken liver pâté smoother?
To achieve a smooth texture for Mary Berry Chicken Liver Pâté, blend the cooked livers and butter until very smooth. For an ultra-creamy result, pass the mixture through a fine sieve before chilling.
Can I make chicken liver pâté without alcohol?
Yes, you can omit the brandy in Mary Berry Chicken Liver Pâté if you prefer a non-alcoholic version. You can substitute it with a splash of apple juice or leave it out entirely, and the pâté will still have a rich, savory flavor.
Final Words
Mary Berry Chicken Liver Pâté is a timeless dish that adds sophistication to any meal. Its rich, creamy texture and bold flavors make it an irresistible appetizer or snack, perfect for serving on a special occasion or enjoying with family. With just a few simple ingredients, this elegant pâté will elevate your dining experience!
More By British Baking Recipes
- James Martin Tomato And Red Pepper Soup
- Jamie Oliver Roasted Red Pepper Soup
- Jamie Oliver Slow Cooker Chicken Curry
Mary Berry Chicken Liver Pate
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Appetizer
- Method: Sautéing
- Cuisine: British
Description
Mary Berry Chicken Liver Pâté is a rich, velvety spread made from sautéed chicken livers, onions, butter, and a splash of brandy or cream. It’s typically served as an appetizer or snack alongside crusty bread or crackers. The smooth texture and savory flavor make it a versatile dish that can be enjoyed with a variety of accompaniments.
Ingredients
- 250g (9 oz) chicken livers – trimmed and cleaned.
- 150g (5 oz) unsalted butter – divided for cooking and blending.
- 1 small onion – finely chopped.
- 2 garlic cloves – minced.
- 1 tsp dried thyme – for an aromatic touch.
- Salt and pepper – to taste for seasoning.
- Fresh parsley (optional) – for garnish.
Instructions
Step 1: Sauté the onions and garlic
- In a large frying pan, melt 50g (2 oz) of butter over medium heat. Add the chopped onions and garlic and sauté for 5-7 minutes until softened and fragrant.
Step 2: Cook the chicken livers
- Add the cleaned chicken livers to the pan and cook for 3-4 minutes on each side until browned but still slightly pink in the center. Season with salt, pepper, and thyme.
Step 3: Deglaze with brandy
- Pour the brandy into the pan and cook for 1-2 minutes, allowing the alcohol to evaporate while absorbing the rich flavors. Remove from heat and let the mixture cool slightly.
Step 4: Blend the mixture
- Transfer the cooked livers, onions, and garlic to a blender or food processor. Add the remaining butter and blend until smooth and creamy. Taste and adjust seasoning if necessary.
Step 5: Chill and serve
- Spoon the pâté into ramekins or a serving dish. Smooth the top with a spatula and cover with cling film. Chill in the fridge for at least 2 hours to allow the flavors to meld. Garnish with fresh parsley if desired and serve with toasted bread or crackers.
