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Chicken Liver and brandy Parfait

This recipe is one I've used for years, The pate is so smooth, fantastically rich and moorish, serve this with a good glass of red wine and some homemade bread! You are most certainly onto a great evening

My recipe will serve 8 people


  1. 500g of chicken livers

  2. 100ml Madeira

  3. 100ml port

  4. 1 shallot finely chopped

  5. 2 cloves of garlic finely chopped

  6. Good handful of thyme finely chopped

  7. 100ml brandy

  8. 500g diced butter

  9. 5 large eggs

  10. Salt and pepper


  1. On a high heat cook off the alcohol with the shallots, garlic and thyme, reduce by half

  2. Allow to cool slightly

  3. Melt the butter slowly over a low heat

  4. Place the chicken livers, shallot mix and eggs into a blender and blend for 4-5 minutes

  5. You want a really smooth mix

  6. With your machine running slowly add the melted butter

  7. Now season with plenty of salt and pepper

  8. You now need to carefully strain the mix

  9. Pour the strained mix into a terrine mould