Cheat's Chicken Liver Pate

Chrissyo's Note:

I got this recipe for a school mum, Sue Stibbard. She always liked to make things go further on her tight budget so she came up with this recipe for chicken liver pate with a twist; hard boiled eggs are added to the recipe. This gives the pate a lighter texture. People are surprised when I tell them that there are hard boiled eggs in the pate. This recipe makes a large batch and you will certainly get compliments for your skills in mastering chicken liver pate.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 3 large p ...

• 500 g chicken livers
• 250 g finely chopped onions
• 2 cloves crushed garlic
• 250 g butter
• 3 hard-boiled eggs , chopped
• 125 g softened butter
• 1 tablespoon good brandy
• ¼ teaspoon ground cloves
• salt and pepper
• ½ teaspoon ground mace
• extra melted butter , to seal the pate

Directions:

1. Separate livers from the gall bladders.
2. Trim chicken livers of threads and gall and chop livers into 1 inch pieces.
3. Fry onions and garlic in 250g butter until soft.
4. Add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside.
5. Remove from the heat and stir in the chopped eggs and softened butter, brandy, ground cloves, salt and pepper to taste and mace.
6. Then place in a food processor and blend until smooth.
7. Adjust seasoning if required.
8. Put the pate into your containers and pour a little melted butter on the top of the containers of pate to seal it.
9. Put into the fridge until required.

Reviews

[Lorac]

The chopped egg and brandy reminded me of my nursing school days and a friend who would return from a weekend at home with a jar of chopped liver and a box of saltines. I halved the recipe but used 2 eggs and processed the mixture less than smooth (personal preference. It was everything I expected and more. I loved the touch of cloves. Warning - don't forget the saltines!

[Bergy]

This really goes a long way - I cut the recipe in half and there was still plenty to go round for 6 of us. Excellent flavour and very unique with the egg in it. I didn't see any gall bladders to remove but I did cut out the connecting sinew and discarded it. I used 2 tbsp "good" brandy. This is quick, reasonable and extra good Thanks Chrissyo it's a keeper

[Chef #1256030]

I made this only with 250g butter, cloves and allspice (allspice as a substitute for mace). I used Curvoisier Brandy. This is the 2nd time I am making this as it is really tasty, inexpensive and I can freeze it as well. It is a great recipe, thank you so much for posting!