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Member recipe

Avrill's Chicken Liver Pate

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Serves 6

A rich, delicious pate - very easy and quick to make. It freezes well.

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  • 225g (8oz) Chicken Livers
  • 110g (4oz) butter
  • 1 medium onion
  • 1 clove garlic (optional but adds greatly to the flavour)
  • 2 teaspoons sherry or brandy (generous teaspoons)
  • 1 shake ground mace (optional but works just as well without)
  • salt
  • pepper


    1. Cook onion in half the butter until transparent
    2. Add livers & garlic
    3. Continue with the heat until cooked through
    4. Allow to cool slightly then blend or food process until smooth
    5. Add the brandy and the rest of the butter
    6. Blend until smooth
    7. Season to taste

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