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Liver Pâté with Sherry      CD   HD     90mins

Serves 4     Cold   Vegetables  Sherry  Herbs  Hors d'oeuvre  Appetizer  Starter  Gluten Wheat Free  Eggless



75g/3oz Butter

1 clove of Garlic

75g/3oz Onions, chopped

25g/1oz Mushrooms

1 225g/8oz carton of Chicken Livers, washed and drained

1 teasp Mixed herbs

1 tbsp Double Cream

2 tbsp Amontillado Sherry

Bay leaves

Salt and freshly ground Pepper

Toast, butter and shredded lettuce to serve




1. Melt half the butter in a frying pan and cook the onion and crushed garlic until golden.


2. Add the chopped mushrooms and chicken livers and cook for 5 minutes. Add the herbs and season with salt and pepper. Cook for a further 5 minutes. Remove from heat and stir in the cream and sherry. Cool.


3. Blend the mixture until smooth then transfer to a small serving dish or individual ramekins. Decorate the tops with the bay leaves.


4. Melt the remaining butter and pour over. Refrigerate for at least one hour before serving.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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