Try this tasty chicken liver pâté from For Friends & Family, by Nicky Stubbs, R385, (Human & Rousseau) when hosting your next dinner party


  • 30ml butter
  • 2 onions, finely sliced
  • 2 cloves garlic, finely chopped
  • 500g chicken livers, defrosted
  • 30ml brandy or sherry (or chicken stock if preferred)
  • 10ml dried mixed herbs
  • 5ml salt
  • Pinch each of pepper and nutmeg
  • Fresh herbs, e.g. Italian flat leaf parsley or sage, for garnishing
  • Extra 100g butter, melted, for topping


  1. Heat the 30ml butter in a frying pan.
  2. Add the onions and garlic and cook gently for 10 minutes until transparent and aromatic.
  3. Add the chicken livers and cook for a couple of minutes on each side. Do not overcook. They should be lightly browned but still a little pink in the middle.
  4. Add the brandy, herbs, salt, pepper and nutmeg. Simmer for a couple of minutes.
  5. Transfer to a food processor and blend until smooth.
  6. Pack the pâté into one serving dish or individual ramekins and smooth over.
  7. Place a leaf of parsley or sage on top of the pâté and pour over the melted butter in a thin layer.
  8. Allow to cool and serve chilled.

(Makes 2 generous cups)