Pate with Cranberries


Pate with Cranberries

Prep Time ~ Cooking Time ~
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Serves ~ 4-6

Serves 4 - 6


100g / 4oz smoked streaky bacon, snipped into small pieces

1 small onion, finely chopped

1 clove garlic, crushed

2 tablespoons, sunflower oil

450g / 1lb chicken livers, trimmed

100g / 4oz butter, softened

225g / 8oz full fat cream cheese

2 tablespoons each chopped fresh sage and thyme

2 tablespoons lemon juice

75g / 3oz dried cranberries

Salt and pepper

Sprigs fresh thyme to garnish


  • Heat a large non-stick frying pan over a high heat, add the bacon and fry until lightly cooked
  • Add the onion and garlic and fry for a few minutes.
  • Reduce the heat, cover and simmer for about 15 minutes until the onion and bacon are cooked.
  • Using a slotted spoon, transfer the contents of the pan to a plate and leave to cool.
  • Add the oil to the same pan along with the chicken livers, and cook over a high heat for 2 - 3 minutes on each side until cooked through.
  • Set aside to cool.
  • Measure all the remaining ingredients, except the cranberries, into a food processor. Add the bacon, onion and chicken livers and whizz for a few minutes until completely smooth.
  • Add the cranberries and whizz for a few more seconds so the cranberries are still chunky.
  • Season to taste.
  • Spoon the pate into 6 ramekins or a terrine, cover with clingfilm and transfer to the fridge to firm up a little.
  • Garnish with sprigs of thyme and serve at room temperature with melba toast or normal toast triangles.