Chicken liver pâté

Pâté is delicious and super easy, so there is never any excuse for not having a drinks accompaniment. I have made the recipe from the Fast and Easy Thermomix cookbook several times before but I have given it a couple of twists suggested by Clare Macpherson's I Love Food book. I f you want a rougher pâté just don't process for as long. Take care to cut away any green or fibrous parts of the livers- your useable weight should be 400g.

chicken liver pâté

  • Servings: lots
  • Difficulty: easy
  • Print


140g unsalted butter split40/40/60

I shallot

Clove of garlic

400g chilled chicken livers, prepared

8 stoned prunes

30ml port

30ml brandy

Salt and pepper

Fresh herbs like thyme (optional)

Bay leaves (optional)


Drop the garlic clove onto running blades of Thermomix to finely chop

Chop the shallot sp4

Melt 40g butter at 90° for 1 minutes, sp1

Sauté the onion, garlic and prepared livers for 5 minutes, 90° sp1, reverse action blade. Remove measuring cup to let steam escape.

Add prunes, port and brandy and cook for 1 minutes 90° sp 1

Add seasoning and herbs (if using) and blend sp 7 until creamy paste. If you wanted a chunky course pâté blend a lot less.

Add 40g of butter and blend sp8

Empty into ramekins, smoth surface and pour over remaining 60g of melted butter. Place bay leaves, if using, on top before butter cools and sets.


Flavour will improve over the next day so try to prepare in advance.


The prunes really add to this recipe but don't be put off you can't identify the taste. They do darken the appearance as you can see from the quenelles below, served with oatcakes.

Have a great day!


One Comment Add yours

  1. nowathome says:

    I looks yummy! I will have to try it!


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