Desert Heart Chicken Liver Pate


  • 225 g chicken livers
  • 125 g butter
  • 1 onion chopped
  • 2 cloves of garlic
  • 6 bay leaves (dried or fresh)
  • Pinot Noir (or you can use sherry)
  • salt & pepper


Melt the butter (it needs plenty of butter to get the flavour) in a fry pan, sauté onion and garlic till clear, add the chicken livers and brown, throw in the bay leaves, salt and pepper and cover with generous glugs of pinot noir

Allow the mixture to reduce over low heat, then remove bay leaves and blend all other ingredients in a food processor. Consistency depends on whether you want it smooth or chunky. Place into small bowls and cover with cracked pepper. Serve with crackers or triangles of Vogels bread.

Mixture freezes well.

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