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Jamie Oliver Liver Pâté

Jamie Oliver Liver Pâté
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Jamie Oliver Liver Pâté is a traditional British-style pâté made by gently cooking liver with onions, garlic, and butter, then blending everything until smooth. The result is a rich, creamy spread designed to be served cold with bread or toast.

Ingredients

Scale

    • 400 g chicken livers, trimmed

    • 1 medium onion, finely chopped

    • 2 cloves garlic, sliced

    • 100 g unsalted butter (plus extra for sealing, optional)

    • 2 tablespoons olive oil

    • 2 tablespoons brandy or port (optional but recommended)

    • Salt and freshly ground black pepper

    • Optional: fresh thyme or parsley

Instructions

Step 1: Prepare the livers

Trim away any sinew or greenish bits from the chicken livers. This step is essential for a smooth texture and clean flavour. Pat the livers dry with kitchen paper.

Step 2: Soften the onions

Heat a wide frying pan over medium heat and add the olive oil and half of the butter. Add the chopped onion with a pinch of salt and cook gently for 8–10 minutes, stirring often, until soft and translucent. Do not rush this step—sweet onions balance the richness of the liver.

Step 3: Add the garlic

Add the sliced garlic and cook for 30 seconds, just until fragrant. Keep the heat controlled to avoid bitterness.

Step 4: Cook the livers

Increase the heat slightly and add the chicken livers to the pan. Cook for 3–4 minutes, turning them gently, until browned on the outside but still slightly pink in the centre. Overcooking here will make the pâté dry and grainy.

Step 5: Deglaze the pan

Pour in the brandy or port, if using, and let it bubble for 30–40 seconds, scraping up any caramelised bits from the pan. This adds depth and rounds out the flavour.

Step 6: Cool slightly

Remove the pan from the heat and allow the mixture to cool for 5 minutes. Blending while slightly cooled prevents splitting.

Step 7: Blend until smooth

Transfer everything to a food processor. Add the remaining butter and blend thoroughly until completely smooth. Scrape down the sides and blend again if needed. The texture should be silky, not coarse.

Step 8: Season and set

Taste and season carefully with salt and freshly ground black pepper. Spoon the pâté into ramekins or a serving dish, smoothing the top. Chill for at least 2 hours to firm up.

Find it online: https://jamieolivereats.uk/liver-pate/