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Biltong chicken liver pate

May 16, 2016

One of the things from my childhood that I grew up loving is chicken livers. I love them in all their different guises. Fried, grilled, stewed, braised, pureed. Any which way, I’m always a fan. I know not everyone agrees with my taste buds though. The turned up noses some people make when one mentions liver is hilarious to watch.



This recipe is for chicken liver pate with a twist. I’ve added finely shredded biltong powder to this recipe to give it a bit of a South African angle but you can leave the biltong out if you like. Serve it on toast, with magwinya or crackers. Unlike the store bought variety this one is free from any funny chemicals and additives coz you’re making it yourself! I’m a firm advocate about people making their own food from scratch.


The reason you pour butter on the top of the liver is to prevent it from drying out. Chicken liver changes colour when it oxides, the oils in the butter prevent this from happening…and they add some creaminess to the pate when you go in for you a knife or spoonful.



1. 225g – Clean and rinsed chicken livers
2. 125ml – Dry white wine
3. 30ml – Port
4. 90g – Butter
5. 15g – Garlic, roasted and fine chopped
6. 40g – Onion, finely chopped
7. Pinch – Ground black pepper
8. Pinch – Nutmeg
9. 50ml – Cream
10. 10ml – Olive Oil
11. 15ml – Shredded biltong
Yield: +/- 300g



  1. Sauté the onions in the olive oil until translucent and soft

  2. Add the livers to the onions and pour in the wine and bring to the boil. Lower the heat and cook over medium heat for 3-4mins.

  3. Drain the livers and onion, add the garlic and using a stick blender, blend the livers until smooth.

  4. Scrape the liver through a chinois or a sieve using a large spoon.

  5. Melt the butter and add a 1/3 of the butter to the liver. Add the cream and port and mix well.

  6. Season with the nutmeg, salt and pepper and mix in the biltong

  7. Allow the liver to cool completely and pour the remaining butter on top of the puree.

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