Quick chicken liver pâté on brioche
Makes: 30
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Quick chicken liver pâté on brioche
A speedy pâté that can be prepped in as little as 15 minutes. It can also be made well in advance and frozen to avoid that pre-party kitchen frenzy
Makes: 30
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
50Kcal
Fat
3gr
Saturates
2gr
Carbs
4gr
Sugars
2gr
Fibre
0gr
Protein
2gr
Salt
0.1gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 15g butter
- 1 small onion, diced
- 1 garlic clove, finely chopped
- 200g trimmed chicken livers
- 100ml double cream
- 5 slices from a 500g sliced brioche loaf
- 100g cranberry sauce
Step by step
Get ahead
Make the pâté and store in the fridge, covered, for up to 4 days, or freeze for up to 1 month. Make the brioche toasts the day before and store in an airtight container.
- Melt the butter in a frying pan and cook the onion for about 5 minutes on a low heat until softened. Stir in the garlic and cook for a further minute.
- Increase the heat, add the chicken livers to the pan and cook for about 2 minutes each side. Add the cream with a pinch of salt and some ground black pepper, and gently heat with the chicken livers for a couple of minutes; they should still be slightly pink inside.
- Tip the pan contents into a food processor and blitz for a minute until smooth. Cool, cover and chill for at least 1 hour to thicken up.
- Preheat the grill to medium. Cut each brioche slice into 6 equal pieces and place them all on a baking tray. Toast under the grill for 30-60 seconds on each side until golden, keeping a very close eye on them, as they burn easily.
- Assemble up to 30 minutes ahead; place a teaspoonful of the pâté on each brioche toast and then top with a little cranberry sauce.
