Chicken Liver Pate with CAARA Brioche

You will needQty
Chicken Liver200 gms
Port Wine50 gms
SaltTo taste
PepperTo taste
Onion50 gms
Butter100 gms
Green Apple50 gms
CAARA Brioche4 slices
Mirco Herbs4-5 leaves

Induction plate, non-stick pan, wooden spoon, electronic mixture grinder


  • Soak the cleaned liver in a bowl of milk overnight. Remove the liver from the milk and keep aside.
  • In a pot, heat the butter on medium heat and add finely chopped onion & green apple, sauté it till translucent and cook the overnight soaked liver. Cook it till half done and deglaze the pan with port wine.
  • Season with salt and pepper and process it in the electronic grinder until completely smooth.
  • With the machine on, add the softened butter (not melted), 2 tablespoons at a time, until completely incorporated and smooth.
  • Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve with toasted brioche.

Visit the CAARA website for more European food recipes and products 

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