Skip to main content

https://westgold.com/

Recipe

Difficulty

Easy

 

Prep time

10 minutes

 

Cook time

10 minutes

 

Serves

6

 

Ingredients

 

7 oz Westgold butter, at room temperature
17.6 oz fresh chicken livers, cleaned and sinew trimmed
1 small shallot, finely chopped
⅛ teaspoon each of freshly grated nutmeg and ground allspice
1 tablespoon fresh thyme leaves

1 oz Brandy, Madeira or port
2.6 oz cream
Sea salt and freshly ground pepper

Method

 

Melt half of the butter in a sauté pan and cook the shallots until soft.

 

Add the livers, thyme, spice and sauté until firm on the outside but still pink in the middle.

 

Increase the heat and pour in the brandy, letting it bubble up for a couple of minutes.

 

Add remaining butter and set aside for a couple of minutes to allow butter to soften.

 

Place into a food processor to blend until smooth.

 

Finish with the cream and add seasoning.

 

Spoon into a serving dish or dishes and add a layer of melted butter to prevent skin from forming.

 

Serve with crusty breast or toast and cornichons.

 

Tip: tear the inside of bread out of the crust in chunks and grill it. The rough texture of the bread works well with the smoothness of the pate.

Previous recipe Next recipe

What's the verdict?

How many stars would you give this recipe?

Thank you for your review, we appreciate it!

{{reviewFormError}}

No other reviews submitted yet, but you could be the first!

Tempted to find out more?

Our Products Our Story

Sign up for a taste of the West Coast