Mary Berry Brandied Chicken Liver Pâté Recipe

This Mary Berry Brandied Chicken Liver Pâté is a smooth and rich recipe, which includes aromatic thyme and warming brandy. It’s an elegant starter for a dinner party, ready in about 1 hour and 15 minutes (plus chilling).

Mary Berry Brandied Chicken Liver Pâté Ingredients

• 125g (4 oz) bread, crusts removed
• 1 garlic clove, coarsely chopped
• 125g (4 oz) streaky bacon rashers, rinds removed, coarsely chopped
• 2 tsp chopped fresh thyme
• 500g (1 lb) chicken livers, trimmed
• 1 egg
• 4 tbsp brandy
• ½ tsp grated nutmeg
• 60g (2 oz) butter, melted
• Salt and black pepper

How To Make Mary Berry Brandied Chicken Liver Pâté

1. Prepare the tin: Preheat the oven to 160°C (140°C fan/Gas 3). Line a 1 kg (2 lb) loaf tin or terrine dish with foil, leaving about 5 cm (2 in) of foil overhanging on each side to help cover it later.
2. Blitz the base: Cut the crustless bread into thick chunks. Place them into a food processor with the coarsely chopped garlic and process to form fine breadcrumbs. Add the chopped bacon and fresh thyme, then process again until finely chopped.
3. Make the mixture: Add the trimmed chicken livers, egg, brandy, and grated nutmeg to the processor. Season generously with salt and black pepper. Purée until the mixture is completely smooth. Finally, add the melted butter and purée once more to incorporate.
4. Bake in a water bath: Pour the pâté mixture into the prepared loaf tin and level the surface. Fold the overhanging foil over the top to seal it. Place the loaf tin inside a larger roasting tin. Pour boiling water into the roasting tin until it comes about halfway up the sides of the loaf tin. Bake for 1 hour.
5. Cool and chill: Remove the tin from the oven and the water bath. To test if it is cooked, insert a skewer into the center; it should come out clean and hot, and the pâté should feel firm. Leave the pâté to cool completely in the tin, then place it in the refrigerator to chill overnight.
6. Serve: To serve, turn the pâté out of the tin (or slice directly from it), remove the foil, and cut into slices.

Recipe Tips

• Trimming the livers: It is vital to trim the chicken livers thoroughly before blending. Remove any white sinew, green bile spots, or tough membranes, as these can make the pâté taste bitter or give it a gritty texture.
• The water bath (Bain-marie): Cooking the pâté in a water bath ensures gentle, even heat distribution. This prevents the eggs in the mixture from curdling and stops the edges from drying out before the center is cooked.
• Seasoning: Pâté is served cold, and cold foods dull the flavor slightly. Be sure to season comfortably with salt and pepper before cooking so the final dish isn’t bland.
• Chilling time: Do not skip the overnight chilling. This time allows the texture to set into a sliceable loaf and allows the brandy and thyme flavors to mature.

What To Serve With Mary Berry Brandied Chicken Liver Pâté

This rich starter needs crisp and tangy accompaniments.

• Toast Melba: Thin, crispy toast provides texture.
• Cumberland Sauce: A fruit jelly sauce that cuts the richness.
• Cornichons: Small pickled gherkins add necessary acidity.
• Red Onion Marmalade: Sweet and sticky onions complement the liver.

How To Store Mary Berry Brandied Chicken Liver Pâté

• Refrigerate: Keep the pâté wrapped in the fridge for up to 3 days. It often tastes better on the second day.
• Freeze: You can freeze this pâté either as a whole loaf or in slices. Wrap tightly in cling film and foil. Freeze for up to 1 month. Defrost in the fridge overnight.

Mary Berry Brandied Chicken Liver Pâté Nutrition Facts

• Calories: 268kcal
• Protein: 14g
• Carbohydrates: 9g
• Fat: 18g
• Saturates: 8g
• Sugar: 1g
• Salt: 0.8g

Nutrition information is estimated per serving (based on 8 servings).

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