Orange Liqueur Liver Pate

Orange Liqueur Liver Pate
15 Mins
Prep time
10 Mins
Cooking time

What you need

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 500g chicken livers, trimmed
  • 2 tablespoons thyme leaves
  • 1/3 cup Cointreau or Grand Marnier liqueur
  • 2 teaspoons finely grated orange rind
  • 250g PHILADELPHIA Block Cream Cheese, chopped and softened
  • Salt and freshly ground black pepper, to taste
  • Cheese and Cornmeal Biscuits, for serving

How to make it

  1. HEAT one tablespoon of oil in a large fry pan and cook onion and garlic gently for 5 minutes or until soft and tender. Remove and set aside.
  2. WIPE the pan clean; add another tablespoon of oil, chicken livers and thyme and cook for 5-7 minutes or until just cooked through. Add liqueur and rind and cook for a further minute. Cool slightly.
  3. TRANSFER the mixture to a food processor; add onions and PHILLY and process until smooth. Season to taste. Transfer to serving bowl, cover and refrigerate until firm. Serve with the Cheese and Cornmeal Biscuits.

Tip: Make a day or two ahead to allow time for flavours to develop.