Poultry recipes Archives

Chicken recipes

Roast chicken stuffed with pork

45 minutes – 1 hour

Christmas recipes

Marmalade-and-mustard roast duck

45 minutes – 1 hour

Chicken recipes

One-pot herbed chicken with pasta

40-50 minutes

Chicken recipes

Roast chicken with almond stuffing

1 hour 15 minutes

Chicken breast

Sesame crumbed chicken schnitzel

20 minutes

Braai recipes

Best-ever braaied peri-peri chicken

1 hour 15 minutes

Cheese recipes

Verjuice-roasted chicken

50 minutes

Chicken liver pâté with sherry jelly

Difficulty Easy

Prep Time 5 minutes, plus overnight chilling time

Cooking Time 10 minutes

Ingredients

2 T butter
½, onion, finely chopped
3 cloves garlic, chopped
4 sage leaves
250 g free-range chicken livers
1 cup cream
salt, to taste
fresh bay leaves or thyme, to garnish
sliced gherkins, for serving

For the sherry jelly:

2 t gelatine powder
¼ cup water
1 cup sherry

Method

1. Melt the butter in a pan. Add the onion, garlic and sage and cook slowly until the onion is soft. Add the chicken livers and cook for 5 minutes. Add the cream and cook for a further 5 minutes. Cool, then blend until smooth and season.

2. To make the sherry jelly, soften the gelatine powder in the water until spongy. Heat the sherry in a saucepan and whisk in the gelatine. Allow to cool.

3. Spoon the pâté into a bowl, carefully pour over the jelly and garnish with the bay leaves or thyme and cucumbers. Chill for 6 hours or overnight.

Cook's note: You can substitute the sherry with sweet dessert wine.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude

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Chicken liver pâté with sherry jelly

Chicken liver pâté with sherry jelly

Ingredients

Method