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Pate De Foie


  • 500g chicken livers, cleaned
  • 2 tablespoons brandy
  • 60g Australian butter
  • 4 rashers bacon, chopped
  • 2 onions, chopped
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 cup Australian cream
  • 2 tablespoons dry sherry
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 60g Australian ghee, melted
Download Recipe (PDF)


  1. Chop livers and marinate in brandy for 1/2 hour. Melt butter and saute bacon, onions, thyme and bay leaf. Add livers and brandy and cook until brown. Remove from heat and allow to cool slightly. Remove bay leaf and blend mixture in a blender until smooth. Add cream, sherry, salt and pepper. Pour into a pate pot, pour over melted ghee and refrigerate overnight.

Nutritional Information

Nutrients per serve:
Energy (kj) 1944
Protein (g) 23
Fat, Total (g) 38
Carbohydrates (g) 4
Sodium (mg) 0
Calcium (mg) 24
Iron (mg) 0


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