Chicken liver & raisin pâté

Chicken liver & raisin pâté

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(6 ratings)

Prep: 30 mins Cook: 1 hr Plus soaking, cooling and overnight chilling

More effort

Serves 6
This delicious, unashamedly rich starter is the sort of dish that makes entertaining stress-free, as it can be made up to three days ahead

Nutrition and extra info


  • kcal478
  • fat41g
  • saturates24g
  • carbs13g
  • sugars12g
  • fibre0g
  • protein10g
  • salt1.49g
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  • 60g large blonde raisin, plus a few extra to garnish
  • 2-3 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 100ml white wine
  • 100ml port
  • 4 shallots, finely sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 garlic clove, finely sliced
  • 200g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g chicken livers, all traces of sinew removed



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 medium eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 25g pistachio or hazelnuts, finely sliced, plus extra to garnish
  • 50g melted clarified butter (see tip, below)



    Butter is a dairy product made from separating whole milk or cream into fat and…

To serve

  • slices toasted walnut bread



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • salad leaves, dressed with walnut oil and wine vinegar


  1. A day ahead, put the raisins in a small bowl, pour over enough brandy to cover, then leave to soak for 1 hr. Pour the wine and port into a small, deep saucepan, tip in the shallots and garlic, then simmer until reduced by two-thirds – about 10 mins. Remove from the heat and pass through a fine sieve, pressing to extract all the juices. Allow to cool. Melt the 200g butter, then leave to cool slightly.

  2. In a food processor, blend the chicken livers until smooth, then add the wine reduction followed by the eggs, the cooled melted butter, 1 tsp salt and ½ tsp black pepper. Pass through a fine sieve into a jug, stir in the nuts, then set aside. Heat oven to 160C/140C fan/gas 3.

  3. Drain the raisins, then divide them between 6 x 125ml ramekins. Pour the chicken liver mixture over, leaving a small space at the top of each one. Stand the ramekins in a small roasting tin (or similar ovenproof dish with sides to make a bain-marie) then pour in enough hot water to reach two-thirds of the way up the sides. Cover with foil and bake for 35-40 mins. To check when cooked, push a fine knife blade into the centre and, if it comes out hot and clean, the pâté is ready. If not, continue to cook, but don’t overcook or let them soufflé up or the texture of the pâté will be grainy.

  4. Remove from the bain-marie, then pour a thin layer of clarified butter over each dish to seal. Scatter over a few extra raisins and pistachios to garnish as the butter is setting. Leave to cool, then refrigerate for up to 3 days.

  5. To serve, put each ramekin on a plate with toasted walnut bread and a few dressed salad leaves.

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Comments, questions and tips

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10th Feb, 2011
soaked the raisins in sloe gin - no brandy handy - did not put in any nuts - the best pate ever - served it at two dinner parties and complements all round - a really lovely rounded smooth pate.
25th Jan, 2011
Best pate recipe that I've done. Made it several times now and each time a success.
21st Jan, 2011
Made this last night for a dinner party tomorrow.....its absolutely gorgeous if I say so myself!! Didn't take too long to make and was very easy.....give it a go, you and your guests will be impressed!!
8th Jan, 2011
Absolutely divine. Replace port with banyuls for a southern French twist. No need to buy pate anymore.
18th Jun, 2010
I have wanted to make this recipe for a while and finally got round to it last night and its soooo easy! I did forget to get any nuts but even without the end result is gorgeous - smooth and velvety. I brought a pot to work for my lunch and my colleagues loved it too! Another Raymond Blanc success!
22nd Dec, 2019
Does anyone know if this can be frozen once made?
lulu_grimes's picture
24th Dec, 2019
Hello, Pate like this can be frozen, the defrosted texture will depend on how well you freeze it and defrost it. The bit that won't freeze as well will be the raisins, they contain more water so will be icy and might be wet when you defrost - so you could leave these all to serve with the dish rather than putting them in the base of the ramekins.I hope this helps.
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