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Baked Chicken Liver Paté

In my book this silky smooth pate is the ultimate! It will keep in the fridge for 5 days and for 2 - 3 months in the freezer.
Baked Chicken Liver Paté
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You Will Need:

Main Dish
  • 6 spring onions, finely sliced with green tops
  • 3 T (45 ml) butter
  • 250 g fresh chicken livers
  • 1 cup (250 ml) fresh cream
  • 3 extra large eggs
  • 1 T (15 ml) Ina Paarman's Seasoned Sea Salt
  • ½ cup (125 ml) port, sherry or Ina Paarman’s Liquid Chicken Stock
  • ½ cup (125 ml) butter, melted
Main Dish
  • 6 spring onions, finely sliced with green tops
  • 3 T (45 ml) butter
  • 250 g fresh chicken livers
  • 1 cup (250 ml) fresh cream
  • 3 extra large eggs
  • 1 T (15 ml) Ina Paarman's Seasoned Sea Salt
  • ½ cup (125 ml) port, sherry or Ina Paarman’s Liquid Chicken Stock
  • ½ cup (125 ml) butter, melted

Ina’s Tip

Instead of using port or sherry, use ½ cup (125 ml) water mixed with a sachet of our Liquid Chicken Stock.

Method:

Adjust the oven rack to the middle position. Preheat the oven to 160 °C. Butter 5 - 6 ramekin dishes.

Sauté the spring onions in the butter. Leave to cool.

Rinse the chicken livers under clean cold water.

Place in a blender together with the cream and the eggs. Blend until smooth.

Add the spring onions, Seasoned Sea Salt and port. Blend again until really smooth.

Strain through a sieve into a large measuring jug. Pour into ramekins.

Place ramekins in a pan half-filled with boiling water.

Bake open for 20 minutes until the tops are just firm to the touch.

Switch off the oven and open the door slightly.

Leave in the pan of water, until cooled down. Pour melted butter over each paté pot to seal in the flavour and preserve the paté. Delicious spread on melba toast. *Photograph: Shane Powell for Fresh Living Magazine

Baked Chicken Liver Paté

In my book this silky smooth pate is the ultimate! It will keep in the fridge for 5 days and for 2 - 3 months in the freezer.
Baked Chicken Liver Paté

You Will Need:

Main Dish
  • 6 spring onions, finely sliced with green tops
  • 3 T (45 ml) butter
  • 250 g fresh chicken livers
  • 1 cup (250 ml) fresh cream
  • 3 extra large eggs
  • 1 T (15 ml) Ina Paarman's Seasoned Sea Salt
  • ½ cup (125 ml) port, sherry or Ina Paarman’s Liquid Chicken Stock
  • ½ cup (125 ml) butter, melted
Ina’s Tip

Instead of using port or sherry, use ½ cup (125 ml) water mixed with a sachet of our Liquid Chicken Stock.

Method:

Adjust the oven rack to the middle position. Preheat the oven to 160 °C. Butter 5 - 6 ramekin dishes.

Sauté the spring onions in the butter. Leave to cool.

Rinse the chicken livers under clean cold water.

Place in a blender together with the cream and the eggs. Blend until smooth.

Add the spring onions, Seasoned Sea Salt and port. Blend again until really smooth.

Strain through a sieve into a large measuring jug. Pour into ramekins.

Place ramekins in a pan half-filled with boiling water.

Bake open for 20 minutes until the tops are just firm to the touch.

Switch off the oven and open the door slightly.

Leave in the pan of water, until cooled down. Pour melted butter over each paté pot to seal in the flavour and preserve the paté. Delicious spread on melba toast. *Photograph: Shane Powell for Fresh Living Magazine

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