Author Jean Morrison
Hayley's Chicken Liver Pate
The recipe is our daughter Hayley's invention. It is a very good recipe for those who wish to increase their iron intake. Totally delicious on biscuits or on toast.
Cooking time: 30 minutes
Quantity: Makes 2 cups pate
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4 teaspoons oil
500 gm chicken livers
1 onion, finely chopped
1 teaspoon chopped garlic
1 tablespoon red wine
1 teaspoon dried oregano
1.2 teaspoon mild paprika
2 teaspoons lemon juice
1/2 tablespoon oil for blending
Salt and pepper to taste
Heat half the oil in a pan and gently cook the livers until just tender, turning them over whilst cooking. This should take a few of minutes on each side. The idea is to have the livers still slightly pink on the inside yet not oozy and wet. If necessary cut one in half to check if it is cooked sufficiently. Remove and set aside on a plate to cool.
Whilst the livers are cooking place the remaining oil, onion, garlic, red wine, oregano and paprika into another pan and cook until onion softens for about 20 minutes.
Blend the livers, the onion mixture and the remaining ingredients until a smooth mixture is achieved.
Pile into a bowl, cover and chill.
Makes two cups of pate.
Chicken livers are a great source of iron.
Garlic is a "wonder" food. It has anti-viral, anti-bacterial, anti-fungal and anti-cancer properties. It has been found to lower blood cholesterol, to boost the immune system, to lift one's mood and to create a calming effect. It is thought to have originated in central Asia. Garlic can exaggerate the effects of drugs used to combat high blood pressure so be careful. If your breath smells strongly of garlic try chewing on parsley.
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