Member recipe
Member recipes are not tested in the GoodFood kitchen.

Champagne chicken liver pate

By chrissmith (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10
Pate
Advertisement

Ingredients

  • 25g Butter
  • 500g chicken livers, trimmed of fat and sinew
  • 2 cloves garlic, roughly chopped
  • 150 ml carton double cream
  • 125 ml champagne or dry white wine
  • 1 teaspoon light brown sugar

Method

  • STEP 1
    Melt the butter in a frying pan and cook the livers and garlic over a fairly high heat for 5 to 8 minutes, stirring occasionally, until the livers are browned and caramelised on the outside but slightly pink on the centre. Allow to cool for 5 minutes.
  • STEP 2
    Whizz the chicken livers and all it's buttery juices to a paste in a food processor. With the motor running, pour in the cream, followed by the champagne until well blended and completely smooth. Season with the sugar, 1 tsp salt and plenty of ground black pepper. Pour into a bowl, cover with cling film and chill overnight.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Advertisement
Advertisement
  • Honest Brew

    New! Good Food Deal Get 6 craft beers for £9 with free delivery!

    Get offer
Advertisement

Sponsored content