A Recipe from my Book 'Let the Taste do the Talking'

29th March 2019 2 min read

Be bold , as the more mistakes you make the better your results will flourish.

The very silkiest Chicken Liver Pate .Topped with cider jelly.

Degree of difficulty // very easy.

Forget onions , caramelised or otherwise , and everything else which shouldn`t be there.

It is hard to believe that chicken livers can taste this good . Simple to make, economical and takes just 15 minutes . Enough for 6/8 ramekins (depending on the size).


  • 500 grams of good quality chicken livers ( discard any green spots with a sharp knife )
  • 125 grams of melted clarified butter
  • 125 grams of mascarpone cheese ( at room temperature )
  • Half of a Knorr chicken jelly melted in a little boiling water
  • Seasoning to taste, Salt , ground White pepper, half a teaspoon of ground nutmeg.
  • Fermented garlic
  • Half a ltr of skimmed milk
  • For the Jelly topping. Half a ltr of good quality dry cider, Teaspoonful of angostura bitters,
  • One leaf of gelatine softened in cold water, Cointreau to taste.
  • Garnish with lightly pickled Parisian cut apples and pears ( Leave on the skins)

Method; Place the livers in a saucepan and cover with the milk and slowly raise the heat . Do not let the milk boil. The livers should be firm but still pink inside ( Around 5 minutes ).

In the meantime melt the butter leaving the solids behind . Dissolve the chicken jelly in a cup with a little boiling water. Put the mascarpone in a blender, Pour away the hot milk and add the hot livers into the blender , together with the hot melted butter , the melted chicken jelly, and seasoning.

Blend on maximum till smooth. Then pour the mixture through a fine sieve into a bowl. (It should be slightly pink in colour and the texture of almost whipped cream).  Nearly fill each ramekin , tapping them down getting the pate level. Add the thinly sliced garlic on top of the pate and chill overnight, covering each with cling-film.

You need to leave enough space on the top of the pate to take the jelly. To make  this, reduce the cider by a half , add the softened gelatine and dissolve thoroughly. When cool add the bitters and Cointreau. Correct the taste, when not quite set pour over the pate in your ramekins having removed the cling film and chill for two hours.

Serve with lightly pickled Parisian cut apples and pears ,& fresh green leaves.