Chicken Liver Pate

Chicken Liver Pate
15 Mins
Prep time
15 Mins
Cooking time
Serves 8

What you need

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 500g chicken livers, trimmed
  • 2 tablespoons thyme leaves
  • 1/ 3 cup brandy
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • Salt and freshly ground black pepper, to taste
  • Crusty bread, to serve
  • Pickled onions, to serve

How to make it

  1. HEAT half the oil in a large frypan and saute onion and garlic gently for 5 minutes or until softened. Remove and set aside.
  2. HEAT the remaining oil and saute chicken livers and thyme for 7 minutes or until just cooked through. Pour in brandy and cook for a further minute. Cool slightly.
  3. COMBINE the mixture with the onions and PHILLY, then blend or process until smooth. Season, then transfer to a serving bowl, cover and refrigerate until firm. Serve with crusty bread and pickled onions.