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Liver Pate


6 tbsp Butter

450gms Chicken Liver

1/4 Cup Brandy

1/4 Cup Cream

1 Clove Garlic ( minced )

2 tbsp Capers

1/3 Cup Shallots ( chopped )

1 tsp Thyme

1 tsp Hinds White Pepper and salt to taste.


Heat 2 tbsp of butter in a pan

Add Livers and brown on both sides

Add the shallots, garlic, capers and thyme and fry for another 5mins

Turn heat down and deglaze pan with brandy, bring to the boil and let sauce thicken

Remove off the heat and let the mixture cool

Blitz livers in a food processor and add cream and puree

Remove from processor into individual ramekins

Heat the rest of the butter gently and melt

Pour over cooled melted butter into ramekins and store in the fridge

Serve with Nederburg Cabernet

Sauvignon,cheese and crackers.

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