Comments on: Chicken or pork liver paté

By: Smoked salmon paté – a quick and easy starter | Not Delia

Smoked salmon paté – a quick and easy starter | Not Delia — Sat, 10 Dec 2011 08:30:15 +0000

[...] Pork or chicken liver paté [...]

By: julie

julie — Wed, 17 Aug 2011 21:26:18 +0000

tried this recipe a coulpe of times. works well with brandy and port together. also a bit of mustard powder bit of mace and garlic. really smooth with cream in

By: Not Delia

Not Delia — Tue, 05 Apr 2011 18:37:25 +0000

Thanks for your kind comment. Why not add more cream and brandy to it? Good idea. I’m always telling people to use their own ideas rather than to follow recipes!

Go for it. And please do come back and tell us how you get on. Good luck at your local market.

By: L Gray

L Gray — Tue, 05 Apr 2011 18:27:40 +0000

I tried this recipe last week and it sold a treat at the local market. It is very rich for the liver taste but if you don’t like it you can adapt the recipe to suit. I will be adding possibly a little bit more brandy and cream to give it a bit more kick. Plus garlic and onion as requested from some clients.

Easiest recipe I have managed to find for doing a smooth pate.

By: David Cookson

David Cookson — Tue, 23 Nov 2010 10:50:18 +0000

Nearly fell off my chair reading the phrase ‘boingy bits’ – wonderful!

By: W.S.Bailey

W.S.Bailey — Mon, 22 Nov 2010 16:11:01 +0000

What is the purpose of commenting on a totally different recipe to the original – I made some rather poor bread the other day but I did not consider blaming it on this chicken liver pate.

By: Claire

Claire — Tue, 09 Nov 2010 14:43:12 +0000

I just tried this with pork liver, and I’m sorry to say it was not pleasant. The livery flavour was just too strong. Maybe half an hour’s soaking in milk isn’t long enough?

Also (and this is entirely my fault) I got spattered with hot butter because I didn’t dry off the pieces of liver properly after draining them. Be warned!