Mary Berry Chicken Liver Pate
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.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Appetizer
- Method: Sautéing
- Cuisine: British
Ingredients
Scale
- 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.