Chicken Liver & Six Grapes Port Pate

Best served with remainder of the Port, Douro Red or an Australian Shiraz.


  • 1 tbs oil
  • 2 shallots, chopped
  • 1 rasher bacon, chopped
  • 500g chicken liver, 300g once cleaned and trimmed
  • 3 tbs port
  • 100ml cream
  • Salt, to taste
  • Pepper, to taste
  • 1 tbs fresh parsley
  • 2 tbs butter


  • Step 1
    On a medium heat add oil and saute shallots and bacon until the shallots of softened but not browned.
  • Step 2
    Add the cleaned liver and cook until it just changes colour.
  • Step 3
    Pour in the port, allow it to cook down before adding the cream.
  • Step 4
    Add salt, pepper and parsley and cook until liver is almost cooked through, it should only take a couple of minutes.
  • Step 5
    Keep in the fridge for 24 hours for flavours to develop before serving. Keeps for about a week in the fridge or can be frozen till needed.


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