Chicken Liver Pate with Green Peppercorns
Prep:  20 minutes
Cook:  15 minutes
Serves:  4
Average: 4 (8 votes)
Difficulty:
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Saved:
696
Recipe by: Everyday Delicious Kitchen
Make your own Chicken Liver Pate recipe. A great substitute for terrines and great for parties. Traditional to serve pate at Christmas.
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Chicken Liver Pate with Green Peppercorns
Ingredients:
Chicken Liver Pate with Green Peppercorns
Method:
Chicken Liver Pate with Green Peppercorns
  1. Remove and discard any sinew from the livers and pat dry with paper towel. Melt half the butter in a frypan and saute half the livers until browned and slightly pink in the centre
  2. Remove from the frypan and repeat with remaining butter and livers
  3. Add the shallots and nutmeg to the frypan and saute until softened. Return the livers and any juices to the frypan. Add the brandy and carefully tilt the frypan to ignite the brandy
  4. Cook for 1 minute, stirring occasionally. Cool for 5 minutes
  5. Transfer the cooked livers and shallots to a food processor and process until smooth. Add peppercorns and PHILLY and continue processing until pate is smooth. Season to taste
  6. Spoon pate into serving dishes and smooth the surface with the back of a spoon. Cover pate with peppercorns and pour a layer of ghee over the surface to just cover the peppercorns. Refrigerate until required
Tips & Hints:
  • Pate can be kept for 5 days in the refrigerator and is best enjoyed with mini toasts or crackers. Pate makes a delicious hostess gift!
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