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I often watch culinary TV shows. Several times, while watching one of these, I caught myself seeing that there are people who really do not like pate.

I do not know why, somehow I can not understand it. How can you not like a delicious, creamy, full of flavor pate? 🙂


Chicken liver pate

Those who are reading this post are certainly think the same as me.

I saw this recipe, which I want to share with you today, at my ex roommate.

I changed it a bit because she used a shockingly huge amount of butter.

If you decide to try this recipe, I encourage you to share your photos under the comment tab.

  • Ingredients:

    • 20 decagrams of chicken liver
    • 2 spoons of capers
    • 1 medium onion
    • 2 spoons of butter
    • 1/6 teaspoon of black pepper
    • 1/4 teaspoon of salt
    • 1 spoon of dried sage
    • 150 ml of double cream

  • Warm up the butter in a pan, add chopped onion and fry it over medium heat for 3 minutes. Afterwards, add the liver. It can be pre-cut into smaller pieces to have it fry faster. Continue frying until the liver does not bleed, for about 5 minutes. Then add the remaining ingredients that is capers, salt, pepper, sage and cream. Leave on the heat for another 3 minutes. After this time remove it from the heat and blend.



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    Be careful when buying liver as it might contain bile. If so, then it is not suitable for consumption as it will be awfully sour.

    It tastes best when served on crusty, warm toast.

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