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Pork and Chicken Liver Pâté    CD  HD    40mins plus chilling

Serves 4     Cold  Leftovers   Offal  Pork  Alcohol  Herbs  Hors d'oeuvre  Appetizer  Starter    Eggless



100g/4oz Chicken Livers, roughly chopped

3 tbsp Marsala

175g/6oz Butter

3 Shallots. Finely chopped

2 Garlic Cloves, crushed

1 tbsp Fresh Sage, chopped

Ľ teasp Cayenne Pepper

90ml/3fl.oz. Chicken Stock

25g/1oz Fresh Breadcrumbs

225g/8oz Cooked (leftover) Pork, diced

100g/4oz Cooked Ham, diced

Salt and Black Pepper




1. Put the chicken livers and Marsala in a bowl and leave to marinate for 15 minutes.


2. Melt 50g/2oz of the butter in a frying pan, add the shallots, garlic and sage and fry gently for 5 minutes. Add the chicken livers and Marsala. Fry over a high heat for 1 minute, then stir in the cayenne and stock. Simmer for 3-4 minutes until the livers are cooked. Leave to cool completely.


3. Put the cooled mixture in a food processor with the breadcrumbs, pork and ham; work briefly to chop finely. Season to taste.


4. Spoon the mixture into a pat e dish and smooth the surface. Melt remaining butter over a low heat,  allow to cool for 5 minutes, then carefully pour over the pate. Chill for several hours 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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