Chicken Liver Pate with Cranberry Sauce


Chicken Liver Pate with Cranberry Sauce



250g chicken livers

1 tbsp olive oil

1 chopped onion

25g butter

2 finely chopped garlic cloves

2 tbsp brandy

150ml chicken stock

½ tsp  crushed black peppercorns

Cranberry sauce

100g light muscovado sugar

100ml orange juice, fresh or from a carton

250g pack fresh or frozen cranberries


1 ciabatta bread


For the Pâté

Add the chicken livers to a sieve, rinse and drain, tip out on to a chopping board.  Roughly chop.

Heat the oil in a frying pan, add the onion and fry until softened and turning golden.  Add the butter, heat until melted then mix in the garlic and chicken livers.  Fry for 3-4 minutes, stirring until the livers are browned but still pink in the center.

Add the brandy, heat until bubbling, then flame with a lit taper.  Stand well back until the flames subside, then stir in the stock and peppercorns.  Cook over medium heat for 3-4 minutes until some of the stock has evaporated.  Allow to cool then mash until smooth.  Spoon into a dish, cover and transfer to the fridge when cool enough. Chill for 3 hours or overnight.

For the cranberry sauce

Tip the sugar and orange juice into a pan, bring to the boil. Stir in the cranberries, simmer until tender. The sauce will thicken as it cools. Allow to cool to room temperature before serving.

Products Used 

Kitchen Craft Stainless Steel 18cm Round Sieve 

Master Class Rectangular Chopping Board 

Master Class Ceramic Non-Stick Eco 26cm Fry Pan 

Reo Stainless Steel Potato Masher 

Master Class Non-Stick Heavy Duty 20cm Saucepan 

Reo Nylon Cooking Spoon