28 December 2012,01:13 by

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The Chicken Liver and Mushroom Pate recipe is a high class and unique dish which is perfectly to prepare during your special occasion like anniversary or birthday. This dish can simply prepare for about one hour and can serve for eight persons.
Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Melt the margarine in a frying pan and add the bacon, onion, garlic, mushrooms, livers and herbs. Fry for 10 minutes, stirring occasionally, until cooked.
  • Spoon into a blender or food processor with the pan juices and the brandy, discarding the bay leaf, and blend until smooth.
  • Stir in 2 tablespoons of the green peppercorns (if using) and add salt to taste. Spoon into a small serving dish and smooth the top.
  • Clarify the margarine by heating it until it foams, then straining through muslin.
  • Sprinkle the remaining green peppercorns over the surface of the pate and pour over the melted clarified margarine.
  • Extra small sprigs of fresh thyme may be arranged on top before pouring over the clarified margarine, if liked. Chill in the refrigerator until set.
  • Serve with toast or Melba toast. 


  • 100 grams margarine
  • 4 rashers bacon, derinded and chopped
  • 2 onion, peeled and chopped
  • 2 clove garlic, peeled and crushed
  • 200 grams mushrooms, wiped and sliced
  • 500 grams chicken livers, cleaned and roughly chopped
  • Fresh thyme sprigs or pinch of dried thyme
  • 2 bay leaves
  • 4 tablespoons brandy
  • 6 tablespoons green peppercorns 
  • Salt
  • 100 grams margarine
  • Thyme sprigs

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