Trev's Organic Chicken Liver Pate

Trev's Organic Chicken Liver Pate

Trev and Leah recently hosted a Liver workshop at Sherwood Rd Organic Meats. Trev showed the group how to make liver taste great. Everyone's favourite dish was his chicken liver pate so we thought we'd post the recipe here for you.

Liver or offal is not always up to everyone's modern taste buds but it is great addition to your meals as it contains important nutrients like B12,  Vitamin A, C and iron which are amazing for your brain function and overall energy.

We think this pate is a great way to introduce more nutrient density to your meals and teamed with our spray-free produce you will have a meal jam packed with essential nutrients for your health.

Trev's Organic Chicken Liver Pate


  • 500gm organic chicken livers, trimmed, sinew removed
  • ¾ cup of milk
  • ½ cup extra virgin olive oil
  • 2 brown onions, chopped
  • 2 small garlic cloves, finely chopped
  • 3 organic, nitrate-free bacon rashers, rind removed, chopped
  • 1 tbs thyme
  • 2 tbs brandy
  • 1 ½ tbs balsamic vinegar
  • 170g chilled, cultured, unsalted butter, chopped plus 80g melted, cooled


  • Place chicken livers in bowl, cover with milk and refrigerate while you prepare the remaining ingredients.
  • Heat 1 tbs oil in frying pan over medium heat. Add onion, garlic and bacon and cook, stirring for 12 minutes until the onion caramelises. Mix in thyme, then add brandy and 1 tbs of water, stirring to deglaze the pan. Transfer to a bowl.
  • Wipe pan clean and return to high heat with remaining oil. Drain chicken livers and pat dry with paper towel, then cook 2-3 minutes each side until browned and slightly crusty but still pink inside. Add to the bowl the onion mixture and season well with salt and pepper.
  • Return pan to heat, splash with vinegar to deglaze the pan again. Then scrape the juices into the bowl with the livers. Puree mixture very finely in blender or food processor with the chilled, chopped butter. For an extra-silky texture use a spatula or spoon to force the mixture through a fine sieve into a bowl.
  • Smooth the pate into four 180ml ceramic pots or a 750ml dish. Pour a thin film of melted butter on top to seal, then top with a thyme sprig. Cover and keep refrigerated for up to 5 days.
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