Port & Sage Chicken liver pate.

Chicken liver pate is a massive hit in our house, it really does make the most delicious snack. Or even Supper, which is what I’ve planned for Christmas Eve. With it being for Christmas though, I thought I’d fancy up my original recipe, by adding some port and sage. YUM it really is delicious, served on a slab of crusty baguette with a cool glass of red wine. Pure festive luxury.

So, here’s what you’ll need.

  • 220g unsalted butter, softened.
  • 3 shallots
  • 450g chicken livers
  • 60 ml port
  • 5/6 fresh sage leaves.
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 garlic cloves, peeled and finely chopped.
  • 2 tablespoons of creme fraiche.


And here’s what you need to do.

First, peel your shallots and garlic cloves, before adding them to a food processor.

Give it all a good blitz up, before adding your fresh sage leaves.

Now, add 20g of your softened butter to a pan, let it melt down and heat up, before adding your onion/garlic/sage mixture. give it a good fry, stirring regularly until your onion pieces have gone soft and golden. Empty into a bowl immediately and set aside.

Now its time to move on to the next bit. First, give your chicken livers a good wash, before patting them dry with kitchen roll.

Now slice your chicken livers in half,, making sure to cut off any stringy bits.

Now, add 30g of your softened butter to your pan before throwing in the chicken livers.

Chicken liver doesn’t need that much time to cook, round about 5 minutes on a medium heat should do just fine. The thing with cooking them is that if you over cook your livers will take on a grainy texture. If you really are unsure wether or not your livers are cooked, simply fork one out and slice it right down the middle, you want it to have paled all the way through. After about a minute of cooking your livers, pour in your Port, you want to infuse the cooking liver with the deep flavour of port as its cooking.

So, once everything cooked, transfer your livers (liquid and all) over to your blender. And give it a good blend, you want it to be nothing but paste, no lumps whatsoever.

Now pour your liver pate from your blender into a bowl, add your onion/garlic/sage mixture and two tablespoons of creme fraische. before giving it all a good mix.

Add your Salt and pepper, before giving it all another thorough stir.

Next up, add 55g of your butter to the blender and half of your pate mixture, give it all a good mix up, before adding another 55g and the other half of your pate.

Now you can transfer your pate into your chosen jars. I’m using some I kept from the M&S creme brulee’s (they where actually the only reason I bought the creme brulee’s.) I’m doing them in smaller portions because I’m going to freeze mine, I can take one out each time we want one, and the rest wont get wasted. I’ll tell you more about freezing further down.

Finally, melt down your remaining 50g of butter and pour over the top of your pate. This layer of butter, once set will help preserve your pate.

I’ve finished them off by dabbing a spare sage leaf into the top of the butter, you don’t have too… but it does look pretty.

I mentioned before that I was making these up for our Christmas Eve super, whilst they will last a week in the fridge thanks to the butter preserve, Its not enough for them to still be edible on Christmas Eve, so I’m going to freeze mine (well all but one.) to do this simple place a sheet of cling film over your pate, making sure its pressed agains the butter and place in the freezer. They’ll last  up to 2 months in there, and when you fancy having a posh supper, just take one out the morning before and leave to thaw out for the day. easy as that.

As for the one I left out. That gets sided with chunky slices of wholegrain baguette and a glass of M&S’s finest red.

Just testing it of course, don’t want Christmas Eve supper to be ruined now do I?!



The little woman pretends.


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