Khayakazi Kepe’s Baked Chicken Liver Pâté
Khayakazi Kepe’s Baked Chicken Liver Pâté

Food ambassador Khayakazi Kepe loved food before she knew she was good at it. Little did she know she’d build a career out of it, and she has big things coming with SPAR. For now, though, Kepe served us a delicious baked chicken liver pâté.

Ingredients (serves 6, prep 15 minutes, cooking 40 min)

  • 2 cups chicken livers trimmed with sinew (tough tissue on liver) removed

    Khayakazi Kepe
    Khayakazi Kepe
  • 5 egg yolks
  • 1 cup cream
  • 1 cup shiitake mushrooms, chopped
  • 1 tsp minced shallots
  • 1 tbsp olive oil
  • 2 tbsp chopped chives
  • 1 tbsp truffle oil
  • Salt and pepper to taste

Method:

  1. Place chicken livers and eggs in a food processor, blend whilst adding cream slowly. Season with salt and pepper and transfer to a large bowl. Sauté shallots with mushrooms in a little olive oil. Fold into chicken liver mixture. Add chives and truffle oil.
  2. Pour mixture into greased ramekins and place in a baking dish. Pour boiling water into baking dish till it reaches halfway up the sides of ramekins. Place in pre-heated oven at 180°C and cook for 25-30 min or until it is set.
  3. Allow to cool slightly and serve with warm crusty bread or toasted bread fingers.
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