Chicken Liver Pate


  1. Drain the livers if you need to. Blot them dry on kitchen paper. Sit them on a board. Use a small sharp knife to cut away any fat or discoloured attachments. Discard. If the livers are very large, chop into bite sized pieces.
  2. Wash your hands. Finely chop the shallots on a separate board with a different knife. Crush the garlic. Slice the bacon thinly.


  1. Put a frying pan on to low heat. Add the butter. Once it melts, add the shallots and garlic. Cook for 5 minutes stirring, until it softens without colouring. Increase the heat a little.
  2. Add the bacon. Cook, stirring for 4 minutes. Increase the heat a little.
  3. Add the chicken liver. Cook, stirring for a few minutes until the pieces are browned on the outside but still a little bit pink inside.
  4. Increase the heat. Add the Jack Daniels, brandy or juice. Allow it to sizzle for a couple of minutes to finish cooking the liver. Add the herbs and season lightly (the bacon is already salty). Set aside for 3 minutes.
  5. Tip the liver mix into a food processor. Add the cheese plus a really good squeeze of lemon juice. Blitz until the mix is smooth and creamy. Taste and adjust the seasoning/lemon. Add more cheese for a smoother pate. Spoon into a bowl or a clean jar. Leave a little room at the top for the butter seal. Let the pate cool for 5 minutes.
  6. Melt the extra butter in a small pan. Pour it over the top of the pate. You can add a few peppercorns or a bay leaf if you want it to look special. Chill. The flavours develop. This keeps, sealed, for a week.


  1. Serve with pickles, bread, crackers or to make melba toast: Pre-heat the oven to 150C/300F/gas 2. Toast a few slices of a regular white loaf. Remove crusts. Cut sideways through each slice so you can peel the two sides apart. Bake on a tray for 10 minutes or until curled, browned and crisp. Watch they don’t burn. Store when cool in an airtight tin.
  2. Scoop the pate out with a spoon or cut out as much as you need.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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