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Chicken Liver Pate

Chicken Liver Pate


Cooking Steps

In a pan put 1 tablespoon of butter with onions, garlic, bay leaves, oregano, water, red wine, nutmeg and water.
Let it simmer for 3-4 minutes, or until liver is cooked and liquid started to reduce.
Remove from heat and if you want a pate that is quite thick remove the liquid (however the liquid is heaps of flavor so you decide. I kept liquid and it turned out like picture)
Blitz up the liver mixture, add 1 tablespoon of butter at a time as you blitz.
Buon appetito!
Serves 5
5 minutes
This is a Recipe


  • 6 Chicken Livers
  • 1 onion
  • 1 clove of garlic
  • 2 bay leaves
  • 2 teaspoon chopped oregano
  • Salt and pepper
  • 1/2 cup water
  • 1/2 teaspoon nutmeg
  • 2 tablespoons red wine
  • 4 tablespoons butter


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