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Mintaro Mews Chicken Liver Pate Recipe
Tuesday, 2 January 2007 11:23 pm
This recipe came to us from a the chef at the Mintaro Mews guest house in the Claire Valley, South Australia. After a day tasting wine we didn't really have the energy to face dinner. A waitress offered to ask the kitchen to put a platter of different things together for us. What arrived was pretty amazing and included this pate. Now I personally don't like any pate but this stuff was really good, and didn't last on the plate very long. Later, the chef came around to see how we enjoyed the selection. We ended up talking for quite a while and asking for the recipe, which he wrote on a carbonated receipt book. I got one copy and our friends Jan & Simon got the other.

2 Tbsp Chicken Booster (Powdered Chicken Stock)

2 Kg Cleaned Chicken Livers

2 Chopped Onions

1 Kg Butter

375g Tinned Peaches

70ml Grand Marnier

3 Tbsp Native Pepper Berries (alt. 2 Tbsp crush pepper corns)

3 Eggs

1. Melt butter & saut・onions on high heat until slightly frothy

2. Add remaining ingredients except eggs

3. Cook until livers are just pink when cut

4. Remove from heat, allow to cool, add eggs and stir

5. Immediately puree in blender

Makes 4 Litres

Frozen portions of pate last for a few months and should be defrosted in the refrigerator overnight
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