Spicy liver pâté

July 18, 2019 (Last Updated: July 16, 2019)
Spicy liver pâté

Recipe by Marthinus Ferreira

Spicy liver pâté

Cooking Time: 1 hr 20 mins


  • 60g butter
  • 500g calf’s liver, sliced into 1cm thick slices and dusted with flour
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 2 fresh chillies, seeded and chopped
  • a handful of fresh thyme, leaves only, chopped
  • 60ml (¼ cup) sherry
  • 60ml (¼ cup) brandy
  • 250ml (1 cup) fresh cream
  • salt and freshly ground black pepper, to taste



Heat the butter in a pan over medium heat, add liver and fry on both sides until brown, about 5 minutes. Remove from the pan and set aside to cool.


Fry the onion, garlic, chilli and thyme until soft. Add sherry and brandy, and reduce for 5 minutes. Add cream and reduce until thick, about 10 minutes.


Finely chop the cooked liver, add to the pan and mix.


Place in a serving dish and chill for 1 hour.

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