Crock of Pate

Crock of Pate Crock of Pate
A perfect picnic accompaniment best served with apricot and pear chutney
6 people 120 minutes 10 minutes


  • 3 - Bay Leaves
  • 80 ml Brandy 350ml
  • 1 lb Chicken Livers
  • 30 g SuperValu Butter
  • 130 g SuperValu Butter softened
  • 20 ml SuperValu Cream
  • 2 cloves SuperValu Garlic
  • 1 dstspn SuperValu Oil
  • 1 - SuperValu Onion finely chopped
  • 2 - SuperValu Rashers finely diced
  • 0 - SuperValu Whole Black Peppercorns to season


  1. Heat 30g butter in a frying pan with a drizzle of oil then add the bacon, onion and garlic and cook gently until softened but not caramlised.
  2. Add the Chicken livers to the pan with the bay leaves.
  3. Increase the heat and cook for about 3-4 minutes until the liver is nicely browned all over but still pink and soft in the centre. Add the brandy to the livers and flambée.
  4. Pour in the cream and simmer for a further 3 minutes then remove the bay leaves.
  5. Pour the mixture to a food processor and blitz until a smooth puree consistency is achieved.
  6. Gradually add in the softened butter and season to taste.
  7. Spoon the mixture into sterilised jars, then cover with a layer of clarified butter - store in the fridge until required.
  8. Serve with pear and apricot chutney and some slices of rye bread
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