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Lovely served with crisp toast as a starter


100g butter
1 garlic clove
250g chicken livers
grated zest of 1/2 an orange
1 tbsp of orange juice


  1. Finely chop the onion and fry in half the melted butter until the onion is soft.
  2. Crush the garlic and add to the onion, fry for 1 minute.
  3. Remove the onion and garlic from the butter using a slotted spoon.
  4. Cut away any discoloured parts on the livers, wash and pat dry the remaining liver.
  5. Heat up the butter that was used for the onion and garlic untill hot, add the livers and orange zest.  Cook for 2-3 minutes untill browned but the livers are still pink in the middle.
  6. Put the livers, zest and juices into the bowl with the onions and garlic, allow to cool slightly.
  7. Transfer mixture to a food processor and add the remaing butter and the orange juice.
  8. Process mixture untill it has a very smooth consistency, transfer to a bowl and chill for about an hour, untill firm.
  9. Shape as desired and serve.

The pâté can be frozen for upto 1 month.  If frozen the pâté needs to be defrosted overnight.