Chicken liver pâté


This is quick and easy it’s scandalous. Most people use pâté as something when guests come to visit – we just use it for snacks and in sandwiches! Some add cognac or brandy – add a nip when you add the butter for final blitzing if you like – I don’t do this as I don’t really like it and it makes for a questionable work lunch.

I don’t use any precise measurements for this – near enough is good enough.

15 – 20 minutes

1 onion, halved
1 clove of garlic
20-30g butter

1 bouquet garni
600-700g fresh chicken livers
pinch of salt and pepper

200-250g butter
cracked pepper for garnishing


1 – Chop the onion and garlic in the Thermomix for 20 seconds, speed 8

2 – Scrape down the sides, add the 20-30g of butter and sauté at 100° C for 3 minutes, speed 4

3 – Scrape down the sides. Add the bouquet garni, livers, salt and pepper. Cook on reverse speed at 100° C for 8 minutes, speed 4

4 – Remove the bouquet garni. Scrape down the sides. Add the butter and blitz for 60 seconds at speed 10.

5 – Scrape into ramekins, coat with a layer of freshly cracked pepper. Cover with Glad Wrap when cool and refrigerate.

This recipe freezes well.