Chicken Liver And Raisin Pate

Chicken Liver And Raisin Pate

Chicken liver pate

What a delicious treat! Bread has never tasted so good
with this gorgeous pate

Fills 5 x 150ml moulds


200g           chicken livers – with all traces of sinew and gall bladder removed

2                  eggs

200g           unsalted butter – melted and cooled slightly

1 tsp            salt

½ tsp         ground white pepper

60g            large raisins

100ml       white wine

100ml       port

4                shallots – finely sliced

1                clove garlic – finely sliced

50g           clarified butter – melted


  • Put the wine and port in a deep pan, add the shallots and garlic and reduce by two-thirds volume.
  • Remove from the heat and pass through a fine sieve, pressing to extract the maximum of juices.
  • Allow to cool.
  • Blend the chicken livers until smooth and then add the port/wine reduction followed by the eggs, the melted butter and salt and pepper.
  • Pass through a fine sieve and set aside.
  • Divide the raisins between the 5 moulds and pour the chicken liver mixture over, leaving a small space at the top of each one.
  • Put the moulds into a bain-marie with enough cold water to reach two-thirds of the way up the sides.
  • Cover with foil and cook in the pre-heated oven, 140 degrees C for 30-40 minutes.
  • To check the cooking, push in a fine knife blade, if it comes out hot and clean the pate is ready.
  • If not, continue to cook.
  • When cooked, seal each dish with a thin layer of clarified butter. Leave to cool and refrigerate.