Pate Recipe

I was super stoked to try out this chicken liver pâté recipe because it’s all about bold flavors—tender livers, soft onions and garlic with a hit of cognac and butter, and even though it might look a bit messy on my counter, the taste totally makes up for it.

I love making pate coz I use quality chicken livers, onion and garlic cooked in olive oil. I add unsalted butter, a splash of brandy and spices like salt, pepper, allspice, thyme and a bay leaf.

This recipe is high in protein and vitamins. My pate is simple but nutritious.

Ingredients

• Chicken livers: high in protein and iron; they add rich, savory taste and nutrition.
• Onion: low-calorie vegetable with fiber and antioxidants; lends a sweet, mellow crunch.
• Garlic: boosts flavor and has antibacterial properties, making it good for your heart.
• Olive oil: a good source of healthy fats that improve taste and texture in the dish.
• Unsalted butter: adds creaminess and smooth richness; perfect for sealing flavors.
• Brandy or cognac: gives a subtle kick and mingles tangy with savory notes.
• Seasonings: salt, allspice, and thyme balance the overall flavor profile.
• Bay leaf: a subtle herb note that deepens the dish’s aroma.
• Overall, these ingredients create a luxurious pate with depth and comforting flavors.

Ingredient Quantities

• 1 lb chicken livers, cleaned and trimmed
• 1 medium onion, roughly chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup unsalted butter, plus extra for sealing
• 2 tbsp brandy or cognac
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground allspice
• 1/4 tsp dried thyme
• 1 bay leaf

How to Make this

1. Heat up a large pan over medium heat and add the olive oil.

2. Toss in the chopped onion and minced garlic and cook them till they start to get soft, about 4-5 minutes.

3. Add the chicken livers to the pan and cook them until they are browned on the outside but still a bit pink inside.

4. Pour in the brandy or cognac to deglaze the pan, scraping up any bits stuck on the bottom.

5. Sprinkle in the salt, ground black pepper, ground allspice, and dried thyme, then drop in the bay leaf.

6. Let the mixture simmer together for about 5 minutes so all the flavors mix well.

7. Stir in the 1/2 cup unsalted butter until it melts through the livers and onions.

8. Remove the bay leaf and allow the mixture to cool slightly for a couple of minutes.

9. Transfer everything to a food processor and blend until smooth; you can leave a little texture if you prefer it chunky.

10. Spoon the blended pâté into a serving dish, smooth out the top, and dot with a little extra butter to seal it. Chill in the fridge for a few hours before serving.

Equipment Needed

1. A large pan
2. A stove
3. A chopping board
4. A knife
5. Measuring cups and spoons
6. A spatula or wooden spoon
7. A food processor
8. A serving dish

FAQ

• What can I serve pate with?
  Answer: Pate goes really well with a crusty bread, crackers or even raw veggies if that’s your vibe.
• How long do I need to chill the pate?
  Answer: You’ll want to chill it for at least 2 hours to help it firm up nicely before serving.
• Can I swap out chicken livers for something else?
  Answer: Yes, you can use duck or pork livers as a substitute, but it might alter the flavor a little bit.
• What if I don’t have brandy or cognac?
  Answer: If you don’t have brandy, you can simply skip it or use a bit of white wine, though the taste will be a bit different.
• How long does the pate last in the fridge?
  Answer: Store it in an airtight container and it should keep for up to 3 days, keeping it safe to eat.

Pate Recipe Substitutions and Variations

• If you can’t find chicken livers, you might try duck or beef livers. They give a different but still delicious flavour.
• If unsalted butter isn’t available, you can use salted butter. Just be sure to cut back a little extra salt in the recipe.
• Instead of brandy or cognac, sherry or Marsala wine is a good alternative. They work well to deglaze and add depth.
• If you run out of olive oil, vegetable or canola oil can be used though the taste may be a tad different.
• In place of dried thyme, you could experiment with rosemary or even a pinch of sage for a nice herby twist.

Pro Tips

1. Make sure you dont overcook the livers – they should stay a lil pink inside so they dont turn dry. Keep an eye on them as they cook so your pâté stays tender and creamy.
2. When you add the brandy to deglaze the pan, let it simmer a bit to burn off the raw alcohol but not too long that you lose its flavor. Sometimes a small flame can flare up which is totally normal if you keep it under control.
3. Mix the butter in slowly and stir constantly so it all blends into a smooth, almost silky texture. Rushing this step can lead to a gritty mix, so take your time.
4. Chill the pâté for several hours in the fridge before serving – this helps the flavors meld together and gives it a more set, spreadable consistency. Enjoy it on some crusty bread or crackers for an extra yummy treat!