Homemade pâté is a really great starter or appetizer and it goes beautifully with sparkling wine or sweet white wine.

It took me a long time to find a pâté recipe I liked. A lot of recipes use obscene amounts of butter or cream and I’m dairy intolerant.  Also I wanted something that tasted sinful but didn’t have like a gazillion calories in every mouthful.

So I was delighted when I found this recipe for a healthy, dairy-free chicken liver pâté, which is quick and easy to make and quite economical.  It keeps for up to a week in the fridge.



  • 2 large eggs
  • 500g chicken livers
  • 1 good sized onion, roughly chopped
  • 4 garlic cloves (more if you want), chopped
  • Olive oil
  • Herbs and seasonings –whatever you fancy. I add rosemary and sage.
Frying the chicken livers
Frying the chicken livers


  • Soft boil the eggs, so the whites are cooked but the yolks are still runny (about 7 minutes).
  • Peel them and leave them to cool.
  • Fry the onion in the olive oil until it is translucent.
  • Add the garlic and chicken livers.
  • It’s important to keep plenty of liquid in the pan. If it runs low, you can add half a glass of white wine, brandy, water or stock, just to keep it moist.

    Almost cooked through.
    Almost cooked through.
  • Cook until the chicken livers are just cooked through. It’s important not to overcook, as they get tougher.
  • Let the chicken liver mix cool a little.
  • Put the eggs, chicken liver mix (liquid, onions and all) in the food processor or liquidizer.
  • Add salt, pepper and herbs to taste. Don’t stint on the herbs and black pepper.

    Into the liquidizer
    Into the liquidizer
  • Blend until smooth. Check the taste and adjust the seasoning till you’re happy.
  • Put into a container and leave in the fridge for at least two hours.

Links to other recipes for food which pairs well with sparkling wine:

Chilean chips

Prawn cocktail

Helen’s easy hummous

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