Chicken Liver Pate with Brandy and Green Peppercorns

By | October 7, 2009


(This is a very rich, tasty Pate’, ideal for a starter or a snack served with a roll or toast.)


1lb Chicken Livers

12oz butter

4Tablespoons of brandy

2 teaspoons green peppercorns

1 large teaspoon English Mustard

1/4 teaspoon Grated nutmeg

large pinch thyme

1 fat clove garlic

salt and pepper to taste


Melt a large knob of butter in a frying pan and fry livers and crushed garlic for about 5 minutes turning frequently, transfer to food processor or liquidizer and blend until smooth melt remaining butter in the pan and add to the livers with all the other ingredients  and blend again to combine.  Either pour into one large pate dish or individual ramekin dishes when cool top with some more melted butter cover with cling film when set and keep in the fridge for a day or two this pate also freezes extremely well.  If using salted butter for this recipe you may find it unnecessary to add any extra salt. Twelve servings.




Kitchen Hint:-Always add chopped Parsley and Lemon Juice to Garlic Butter. Use the Garlic carefully if you want your Customers and Friends to come back again.

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