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Gordon Ramsay Chicken Liver Pâté Recipe

Gordon Ramsay Chicken Liver Pâté Recipe

My Gordon Ramsay-style chicken liver pâté recipe — quickly cooked livers, a thorough blend, and a brandy and butter finish.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 8 People
Course: Appetizer
Cuisine: British, French
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 400 g chicken livers trimmed
  • 150 g unsalted butter softened, plus extra for clarifying
  • 1 small onion finely diced
  • 2 garlic cloves finely chopped
  • 2 tbsp brandy
  • 2 sprigs fresh thyme leaves only
  • Salt and black pepper
  • Toasted sourdough or crusty bread to serve

Method
 

  1. Cook onion in butter 5 minutes, add garlic 1 minute.
  2. Add livers, cook 3–4 minutes until browned but pink inside.
  3. Add brandy and thyme, bubble 1 minute.
  4. Blend warm mixture with remaining butter until smooth.
  5. Push through a fine sieve.
  6. Season generously.
  7. Transfer to dishes, chill at least 2 hours.
  8. Seal with clarified butter if keeping longer than a couple of days.

Notes

Keep the livers slightly pink in the centre for the smoothest texture.
Sieve the blended mixture for an extra-silky pâté.
Seal with clarified butter to extend freshness in the fridge.
Freezes well for up to 2 months.