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Christmas recipes

Easy chicken liver pâté

15 minutes

Easy chicken liver pâté

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

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

Method

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.

Find more Christmas recipes here.

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

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Crunchy no-raisin coleslaw

Hasselback beetroot

Grilled broccoli salad

Sweet potato mash

Fennel-and-radish salad

Duck fat roast potatoes

Mixed bean salad

Noodle salad

Asparagus with Hollandaise

Roast celeriac

Exotic tomatoes with baba ghanoush

Easy chicken liver pâté

Easy chicken liver pâté

Ingredients

Method