chicken liver pate

Preparation time: less than 10 mins

Cooking time: 15 to 30 mins

Serves 4

This is one of those lovely light lunches that you can make occasionally. It is best for when you have people around as it will definitely impress them. I never really liked eating the liver as a child. I still don’t but for some reason, I love this chopped chicken liver pate.

This is my grandma’s recipe that she gave to me, it is simple to make but the flavor is so nice. Even my small children that are aged two and three love it. I do agree that the color of it, doesn’t make it look very nice but trust me, you will really enjoy it!

Ingredients:

  • Large onion (1)
  • Cloves of garlic (3)
  • Chicken liver (400g)
  • Vegetable oil (6 tbsp)
  • Sea salt & black pepper

Method:

Start by finely dicing the onion, then heat 3 tbsp of oil in a frying pan on medium heat, cook until softened after a little while, add a little water to stop them from burning. Whilst the onions are cooking chop the liver on a chopping board (either into small chunks for chopped liver or blend later into pate.) When the onion is softened, add the liver and cook until it has browned and there is no red/pink showing.

Finely chop the garlic, add it to the pan, then season with a large pinch of sea salt and black pepper. When everything is cooked remove from the heat and let it cool for 10 minutes. Once everything has cooled place into the blender and blend until the mixture is a smooth consistency adding the remainder of the oil if needed.

Once the pate has been made you can serve it with your favourite crackers. Spread your chicken liver pate on toast or enjoy it any way that you would like. It does not keep for a very long time, around 2-3 days in the fridge and should be covered with a lid to stop it going bad. This recipe is fairly easy to make, however, you will need to work fast to make sure that the garlic does not burn as that could spoil the flavour. I like eating this pate with Matzos as they are thin, crunchy and hold the spread well.

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