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Jack Daniels Pate

Posted on 03 August 2010 by admin

Some people may think making your own pate is a right palava, but actually its not that hard (as long as you have a blender) and you can make so many variations to the normal chicken liver pate, this recipe makes a lovely lunch time pate, serve with fresh baked crusty bread for a real lunchtime treat.

JD pate

JD pate

500g Chicken livers
Small Onion
Few Mushrooms
2 cloves garlic
few sprigs of thyme
2 tbsp Jack Daniels
2 tsp Worcester Sauce
Ground pepper
Sea Salt
Olive Oil
Clarified Butter (or Ghee)
Few Bay Leaves

Heat a little olive oil in a pan with the thyme and garlic,chop the livers and fry till cooked medium rare and put into the blender.
Then in the same pan soften the onions and mushrooms in some more oil just before they are cooked through add the Jack Daniels and Worcester Sauce and increase the heat.
Add all this to the chicken livers in the blender and pulse. – The more you blend the smother the pate.
Spoon the mixture into a few ramekins or pate dishes and place a few bay leaves and pepper corns on the top.

JD Pate

JD Pate

Then put a few knobs of clarified butter into the pan and melt, pour the melted butter over the top of the pate to seal it.
The butter acts as a seal and the pate will keep for up to 2 weeks in a fridge, however once the butter seal is broken you have about 2 days to eat it.


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