Chicken Liver Pate by Rick Grant

Dietary Guidelines: , , ,

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  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 500 g chicken livers
  • 3 medium brown onions, chopped (optional)
  • ½ cup brut sparkling wine
  • 2 teaspoons dried sage
  • freshly ground black pepper, to taste
  • 2 teaspoons tomato paste
  • 1 packet gluten-free crackers


  1. Heat oil and butter in a heavy-based fry pan over medium heat. Sauté chicken livers and onions until browned. Add the sparkling wine, sage and pepper, and cook until all the liquid has reduced.
  2. Add the tomato paste. Stir well and continue cooking for a further minute.  Remove from heat and allow to cool.  When cooled, pour the mixture into the  bowl of a food processor and process until smooth.
  3. Transfer the pâté to a bowl, cover with cling wrap and refrigerate for at least 2 hours.
  4. When ready, arrange some gluten-free crackers or rice crackers on a platter.
  5. Fill a piping bag (fitted with a small star nozzle) with the pâté. Carefully pipe small amounts onto crackers.  (Alternatively serve a slice of pâté with crackers on the side.)

Nutritional Analysis

Pâté only: per 35 g serve (or 2 tablespoons): fat 8.1 g, saturated fat 3.4 g, protein 7.4 g, carbohydrate 1.9 g, sodium 56 mg, energy 485 kJ (116 Cal), GI low

With crackers: per 35 g serve (or 2 tablespoons): fat 9.2 g, saturated fat 3.4 g, protein 8 g, carbohydrate 11.5 g, sodium 125 mg, energy 699 kJ (167 Cal), GI low

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.