Tuesday, August 3, 2010

Guest Post: Nina Timm with Chicken Liver Pate

As I have mentioned, while I'm away on holiday, some of my lovely blog and twitter friends have offered to guest post for me! Blown away by this amazing offer, I've given them pretty much free reign to write what they like, and just LOOK at what they've come up with!

Here's Nina Timm from My Easy Cooking
with something amazing, just for you. Take it away!

Another one of my most popular recipes on the internet is this dead easy Chicken Liver Pate. You can make this in bulk and freeze or make a fresh batch every time you need one. This recipe always works well as a pasta sauce (I kid you not). For the pasta sauce you just do not blend the livers, keep them whole and stir into hot pasta. Add a few dry chilli flakes and you have them, this is just the dish to keep winter at bay!!

Chicken Livers....you either love them or you don't. Some people, like me, would sneak into the kitchen at night and eat the Chicken Liver Pate in spoonfuls from the fridge and others are appalled by the idea of eating offal. I suggest you give this recipe a try and then make up your mind. The pate is smooth, velvety and so delicious! I paired my pate with fried sage and cherries and got quite a reaction from my guests, but you can try it with crackers, rustic bread, whatever you feel like!


500gr chicken livers - fresh or frozen (if using frozen, then thaw it first)
1 medium onion chopped
2 cloves garlic - chopped
fresh thyme or oregano
125ml cream
1 Tbs brandy
juice of 1/2 lemon
salt and black pepper
olive oil
2 Tbsp clarified butter

  1. Fry the onion and garlic in some olive oil in a pan until the onion is soft and translucent. 
  2. Add the chicken livers and herbs and cook until the liver is still pinkish, but not raw anymore.
  3. Add the contents of the pan to a blender and blend until it has a smooth and silky consistency.
  4. While the machine is running add the cream, brandy and lemon juice. 
  5. Taste and add salt and black pepper to taste. 
  6. Spoon the liver pate into two small dishes and top with the melted butter. Wait until the pate has cooled down, cover and refrigerate until needed!
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  1. I have always been a fan of chicken liver pate but never brave enough to make it - your recipe seems so simple and the picture looks delicious. Going to try this for my next dinner party. Just a query - there are chicken livers and then there are chicken livers... where do you recommend buying them to ensure best quality?

  2. The chef - I have never been dissapointed by the fresh ones at Wooolworths or Pick n Pay!

  3. The Chef - Agree with Nina, fresh is definitely the way to go here for velvety chicken livers.

    Nina - Livers are my bag baby, but would you believe I've never made chicken liver pate? Bad bad foodie.

    Polkadotcupcake - Weird not having you on twitter! And imagining you frolicking in Rome while I have to contend with #stupidcolleague is enough to drive me to depression... :-/
    Looking forward to the rest of the guest posts while you're away though.

  4. That's mighty close to my mum's recipe - such a winner!

  5. I have converted my family into loving this treat. I love them hot and spicy or smooth and creamy. My step-son will only eat them on pizza (how's that for strange!)!

  6. I like the fact that you can use chicken liver in so many ways. Very amazing! Thanks for this recipe!


The only thing I love more than cooking and eating, is hearing from you, my lovely readers! So feel free to comment away, just keep it tidy!

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