Side Servings

Easy chicken liver pâté

10 minutes
15 minutes
Wine/Spirit Pairing
Woolworths Delheim Cabernet Sauvignon Merlot 2018

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  • 3 T olive oil
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • 4 sprigs thyme
  • 250 g free-range chicken livers
  • ¼ cup brandy
  • ½ cup cream
  • salt, to taste
  • white pepper to taste
  • 50 g clarified butter , for topping*
  • bread or Melba toast, for serving

1. Heat the olive oil in a large pan over a medium heat, then add the shallots, garlic and thyme. Cook for 10 minutes, or until soft.

2. Increase the heat and fry the chicken livers for 5 minutes, then deglaze* the pan with the brandy and cook for a further 5–7 minutes, or until the chicken livers are tender.

3. Reduce the heat, then add the cream and season. Bring to a boil, then pour the mixture into a blender and blend until smooth.

4. Pour into small bowls or ramekins, top with the butter and allow to cool until set, this should take a few hours. Serve with crispy bread or Melba toast.

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Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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