Port & chicken liver pâté served with crackers and chutney

Port & chicken liver pâté

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(1 ratings)

Prep: 15 mins Cook: 15 mins


Serves 6

Impress dinner guests with homemade port and chicken liver pâté, which takes just 30 minutes to make. Enjoy as a starter with our rosemary crackers

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal328
  • fat29g
  • saturates18g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein12g
  • salt0.7g
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  • 200g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 shallots, finely chopped



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

  • 2 garlic cloves, crushed
  • 1 orange, zested



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • handful thyme leaves
  • 400g chicken livers, roughly chopped
  • 50ml port (or marsala)


  1. Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.

  2. Add the chicken livers and cook gently for another 4 mins.

  3. Add the port or marsala and cook for a further min, then tip it all into a blender.

  4. Blitz until smooth, season, then add the remaining butter and blitz again.

  5. Sieve into a pretty bowl and put it straight into the fridge.

  6. Give it a couple of hours to set, then spread on crackers.

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Comments, questions and tips

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Sam Cockwell's picture
Sam Cockwell
18th May, 2019
Good recipe, I ended up without the orange in the end, but another recipe suggested 1/4tsp of ground ginger, and used some big Spring onions instead of shallots, rolled with it and was fantastic. My wife (liver hater) totally loved this paté apparently the delicious smell was too much to resist.
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