Makes 750ml; kJ per portion 600; prep time 30 minutes; cooking time 15 minutes.
The flavours of the pâté blend better if it is left for a day or two before use.


500g Chicken livers
250g fresh Mushrooms, finely chopped
1 large green pepper, seeded and finely chopped
1 small Onion, finely chopped
200g butter, margarine or 225ml oil
125ml dry white wine or sherry
1 clove garlic, minced
1ml (¼ teaspoon) dill seeds
4 dropshot pepper sauce
5ml (1 teaspoon) salt


Melt 5 tablespoons of the butter, margarine or oil in a frying pan and sauté the liver,
Mushrooms, green pepper and Onion in it for 5 minutes. Add the wine or sherry, garlic dill
seeds, salt andhot pepper sauce and simmer, covered, until the Chicken livers and Mushrooms
are very tender, for about 10 minutes. Remove from the stove. Allow the mixture to cool slightly,
then place in a blender with the rest of the butter, margarine or oil and blend until smooth.
Pack the pâté tightly in an earthenware croak and chill for at least 3 hours before use.
- Use smooth skimmed milk Cheese instead of the butter or margarine and the wine or sherry. Then
use oil to sauté the livers, Mushrooms, green pepper and Onion.
The flavours of the pâté blend better if it is left for a day or two before use.

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