Chicken liver with orange pate is smooth and silky with a delicious bright orange flavour that you’ll want to just slather onto some toasted sourdough or your favourite cracker.
Inexpensive, quick to make and freezes perfectly for those times you need a quick nibble for entertaining.
We have a famous brand pate in Australia, and this recipe was developed by a previous Masterchef contestant who decided he liked it so much he wanted to try to replicate the recipe. Well, we think Hayden Quinn has done a pretty good job and we’ve added the zest to bring a little extra note to this delicious pate.
Cooking the livers
The most important thing is not to overcook them. Sear livers in a hot pan for only a minute or two on each side. The livers should be set but still rosy pink inside (not raw). Cooked this way, the livers are silky where cooking them longer the texture becomes chalky.
Verjuice, literally means ‘green juice’ and is made from the juice of unripe grapes. Use it as a gentle acidulent wherever you might find lemon juice or vinegar too tart.
Give it time
Pate needs time for the flavours to mingle and marry. This pate is best eaten a day or two after preparing, when the flavours have time to develop.
Watch How To Make It
Check out some more winning pate and dip recipes
click on the link…..Smoked Mackerel Pate
click on the link…..Spicy Moroccan Carrot Dip
click on the link…..Smoked Salmon Pate with Quick Pickled Cucumbers
click on the link…..Guacamole with Tabasco – Gluten Free
click on the link…..Roasted Tomato and Chipotle Salsa – Gluten Free
What’s your go to favourite pate recipe? We would love to hear from you in the comments below.Print
This pate is everything you want. Flavoursome and smooth with a note of orange zest that adds to the delicious flavour.
- 150ml (5 fl ounces) port
- 50ml (1 1/2 fl ounces) verjuice
- 1 clove garlic, minced
- 2 cloves
- 2 juniper berries
- 1 stick of rosemary
- 2 sprigs of thyme
- 30g (1 ounce) butter for sautéing the livers
- 1 whole egg
- 250g (9 ounces) fresh chicken livers, separated of any fat
- 25ml (1 ounce) brandy or cognac
- 175g (6 ounces) room temperature butter
- finely grated zest of 1 medium orange
- 1/2 teaspoon fine white pepper
- 1 teaspoon salt
gelée cap – optional
- 1/2 cup port
- 1/4 cup verjuice
- 1 1/2 teaspoons powdered gelatine
- combine the port, verjuice, garlic, cloves, juniper berries, rosemary and thyme in a small saucepan
- bring to the boil and reduce by 1/3
- strain and discard aromatics
- melt butter for sautéing livers over medium to high heat
- sauté livers for 2 minutes either side
- add brandy and cook for 1 minute
- transfer livers to a food processor
- add 1 tablespoon of the liver cooking juices
- add port reduction, butter, egg, salt and pepper
- blend till smooth
- strain liver mixture through a fine sieve – optional, see notes
- stir through orange zest
- pour into ramekins
- refrigerate until cold and set
- pour gelée over the top of the pate and refrigerate until gelée is set
- pate is better after 2 days as the flavours marry
- serve and enjoy!
gelée – optional, see notes
- heat the port and verjuice over low heat for 3-4 minutes
- stir the gelatine in a cup over 2-3 tablespoons of cold water and stir till softened
- place gelatine cup into just simmering water and stir till dissolved
- add gelatine to the port and verjuice reduction and stir to combine
- allow to cool
- gently pour the gelée mix over the top of the pate ramekins
- straining the pate is optional, however there are always ‘bits’ that won’t blend, and straining removes these ‘bits’ makes for a very smooth pate
- making the gelée is completely optional, you can just pour some melted butter over the top but we like how it presents with the geleé and juniper berries
- Category: dips, salsas and finger food
- Method: food processor
- Cuisine: French
Keywords: chicken liver pate with orange
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