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Richard's Offally Good Chicken Liver Pate


  • Equal weight of butter and chicken livers
  • 1 garlic clove, whole
  • Thyme
  • 4 peppercorns
  • salt
  • Slosh of brandy or fino sherry


  1. Melt butter over medium heat
  2. Reduce heat drop garlic, peppercorns, salt and thyme into butter and poach over low heat for 5 mins
  3. Turn heat back to medium drop in livers and the brandy.
  4. Cook for 10 minutes
  5. Take off heat and blitz with a stick blender or put into a liquidiser
  6. Pour into serving dish and chill overnight.
  7. Devour!

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