Whether you've always loved to cook or else you have chosen up it like a hobby throughout quarantine, we might venture a guess which you're watching out for new recipes to use out. After all, becoming creative from the kitchen can be a wonderful and worthwhile way to spend time.

We've assembled most the very most lovedand highest ranked Chicken liver pates inside our website. It is the best of the best!

We've piled up the most useful recipes . They're our most loved, commented and rated 5-star recipes from our big group, all in 1 place. The apps, mains, desserts and much even more are ensured yummy!

Ingredients

100g speck* or pancetta, chopped
1 small onion, finely chopped
1 garlic clove, crushed
2 tablespoons sunflower oil
500g chicken livers, cleaned
2 tablespoons brandy
225g cream cheese
2 tablespoons chopped sage
2 tablespoons chopped thyme
8 water crackers, crumbled
2 tablespoons lemon juice
175g unsalted butter
1/2 bunch sage, leaves picked
Mini toasts, to serve

Method

Step 1 Heat a large non-stick frypan over medium heat and fry the speck for 2-3 minutes until fat renders. Add onion and garlic, and cook, stirring, for 2-3 minutes or until onion softens. Transfer to a plate.
Step 2 Return pan to high heat, add the oil and cook the livers for 2-3 minutes each side - they should still be pink in the middle. Add brandy and cook until liquid has evaporated. Season and cool.
Step 3 Process speck mixture, livers, cheese, chopped herbs, biscuits and juice in a food processor until smooth. Pack into small serving dishes (or a 1-litre dish), then cover and refrigerate for 15 minutes.
Step 4 Heat butter in a frypan over medium heat and cook sage leaves until crisp. Cool slightly and pour over pate, dividing sage leaves evenly and leaving milky residue from butter in pan. Refrigerate until butter sets, then serve with toasts.

Chicken liver pates

How to make Chicken liver pates

Ingredients

Method