chicken liver pate with blueberry balsamic jelly

chicken liver pate with blueberry balsamic jelly


I am absolutely definitely a pate lover from way back. I can eat it on toast for breakfast, in a sandwich for lunch or spread generously on a wafer thin cracker and wash it down with my Friday night super-sized glass of Pinot Noir. This rendition is oh so buttery, smooth and rich, but these sinful qualities are balanced perfectly by the sweet fruity tang of the jelly. Its’ particularly moreish tendencies, along with the persuasive qualities of the wine can in my experience propel it from a tasty pre-dinner treat to an impromptu ‘opps did I eat all of that already’ meal.


Serves 8-10
Pate 500g fresh organic chicken livers 2-3 french shallots, finely chopped 4 tbsp brandy 200g butter, cut into cubes, plus a little for cooking 1 tbsp fresh thyme leaves 1 large garlic clove, crushed Salt and freshly ground pepper Jelly 250g fresh or frozen blueberries 60g sugar 75mL water 2 sheets of leaf gelatine (titanium strength) 1 1/2 tbsp balsamic vinegar


Pate 1. Wash the livers and remove any membrane or green-tinged bits. 2. Melt a little butter in a frying pan and gently saute the shallots till soft. 3. Add the livers and cook over a low heat. All trace of pink should be gone, but be careful not to overcook them or the outsides will get crusty. 4. Put the livers into a food processor. 5. Deglaze the pan with brandy and allow it to flame. 6. Add the crushed garlic and thyme leaves, stirring for two minutes then scrape everything into the food processor with the livers. 7.Purée for a few seconds. Allow to cool. 8. Once the pate is cool add the butter pieces and purée again until smooth. 9. Season with salt and pepper to taste. 10. Put into ramekins, smooth the mixture down and pour over a layer of the jelly. 11. Chill in the fridge for at least 1.5 hours. Jelly 1. Place the blueberries, sugar and 75ml water in a saucepan. 2. Bring to the boil, and cook for 2-3 minutes antil the berries have released their juice. 3. Strain through a fine sieve to give about 150ml of liquid. 4. Soak the leaf gelatine in cold water for a few minutes to soften. 5. Squeeze out the excess water from the gelatine and add to the hot blueberry mixture along with the balsamic vinegar. 6. Stir to dissolve. Leave to cool slightly before using.

3 thoughts on “chicken liver pate with blueberry balsamic jelly”

  • I stumbled upon this recipe and I think it looks amazing! My brother loves paté, so I was thinking this could be a nice xmas present (along with a can of raisin chutney and onion marmalade, yum). How long do you think this could be stored? Thanks!

  • Hi Alice,
    Oh yes it’s super delicious and the jelly makes it a little different from the norm. I would suggest that in the fridge it wuld probably last for a week at the very most most. Pate does freeze well too but I’m not sure how the jelly would fare when defrosted. If you do try freezing it, I would pop it in the fridge and allow it to defrost very slowly. Enjoy!

  • I run a cooking school. I’m always looking for creative appetizers to teach my students. I am using this recipe. It’s quite tasty and unique.
    Thank you !

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