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Ham and Chicken Liver Pate


  • 120g sliced ham, sliced into 3cm strips
  • 40g Australian butter
  • 500g chicken livers, washed, dried and roughly chopped
  • 1/2 cup grated carrot
  • 250g Australian continental-style cottage cheese
  • 2 tablespoons brandy
  • salt and ground black pepper, to taste
  • 1/4 cup fresh breadcrumbs
Download Recipe (PDF)


  1. Line a 3 cup pate terrine or souffle pot with overlapping strips of ham. Melt butter and saute chicken livers and carrot for 10 minutes until just cooked. Allow to cool slightly before pureeing until smooth. Beat in cottage cheese, brandy, pepper and breadcrumbs. Fill terrine with mixture and cover with foil. Refrigerate until cold before turning out onto serving plate.


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