with Homemade Bread

Alex and Emily's Chicken Liver Pâté

Prep time: 1 hour (+proving time)
Cook time: 35 mins
Serves: 4-6


Fresh thyme, to garnish


300g 00 plain flour 

100g fine semolina 

1 tsp caster sugar

½ tsp salt 

8g sachet dry yeast 

375ml water

60ml olive oil


1 tbs olive oil

1 small brown onion, thinly sliced

500g chicken livers, cleaned and trimmed

1 tsp fresh thyme leaves

125ml Pedro Ximenez sherry 

2 tbs thickened cream 

100g unsalted butter, chopped, at room temperature

Pickled Onion

1 large red onion, thinly sliced

250ml red or white wine vinegar

2 tbs caster sugar


1. To make bread, combine flour, semolina, sugar, salt and yeast in a bowl. Gradually stir in combined water and oil to form a soft sticky dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place dough in a lightly oiled bowl and stand, covered with a tea towel, in a warm place to prove for 1 hour or until doubled in size. 

2. Meanwhile, preheat oven to 170C. 

3. To make pâté, heat oil in a frying pan over low heat. Add onion and cook until soft but not coloured. Place onion on base of a small baking dish. Arrange livers on top and sprinkle with half the thyme. Drizzle with 2 tablespoons of the sherry and toss to coat. Season.

4. Bake, tossing half way through, for about for 10-15 minutes or until livers are almost cooked but still pink in the centre. 

5. Transfer liver mixture to a food processor. Process until smooth. Add cream, butter and remaining thyme and sherry. Process to combine. Season. Pass through a fine sieve. Season. 

6. Divide pâté among four ramekins. Refrigerate for several hours or overnight until set. 

7. To pickle onion, place onion in a bowl. Stir vinegar and sugar in a small saucepan over low heat until sugar dissolves and mixture is hot. Season. Pour over onion in bowl and toss to coat. Set aside to cool and pickle. Drain to serve. 

8. To continue making bread, knock air out of dough and knead for another 10 minutes. Divide into eight portions. Roll portions into 1cm-thick rounds. Place on a tray lined with baking paper, covered with a tea towel, in a warm place for a further 30 minutes.

9. Preheat a barbecue hotplate to medium heat. Cook bread rounds until golden and crisp on each side. 

10. Serve pâté with bread and pickled onions.


Pedro Ximenez is a rich, sweet sherry , but any type of sweet sherry or fortified wine would work.