grape chicken liver pâté

Cherry, rose and grape chicken liver pâté. Image: Schoonbee Landgoed

Cherry, rose and grape chicken liver pâté: An aromatic condiment

Experiment with delicious grapes recipes by preparing this mind-blowing cherry, rose and grape chicken liver pâté.

grape chicken liver pâté

Cherry, rose and grape chicken liver pâté. Image: Schoonbee Landgoed

Are you having a special dinner coming up? Add elegance to the occasion by serving cherry, rose and grape chicken liver pâté with crusty bread as an appetiser. Your guests will fall in love with this rich, luxurious condiment.

Although “pâté” is French for “paste” it is not only a delicacy in French cuisine but all over the world. So, how do you make your own pâté? Traditionally, you combine liver, wine and aromatic spices and reduce it to a spreadable texture. This recipe provides a step by step guideline on how you can make your own delicious cherry, rose and grape chicken liver pâté. The addition of grapes brings an appetising flavour to the pâté.

This cherry, rose and grape chicken liver pâté recipe is the brainchild of Schoonbee Landgoed. Next time you are in Limpopo, take a trip to the lush Loskop Valley where the fertile Schoonbee Landgoed is located. At the moment, Schoonbee Landgoed’s grape season is in full swing. Therefore, it is the perfect time of the year to experiment with juicy grapes recipes. The best part is that if you like fresh grapes from a farm, you can order them at Schoonbee Landgoed’s online shop.

Let us know in the comments of this recipe if you have tried out this mind-blowing pâté recipe.

Cherry, rose and grape chicken liver pâté recipe

5 from 1 vote
Recipe by Schoonbee Landgoed Course: SidesCuisine: GlobalDifficulty: Moderate
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  • For the pâté
  • 500 g 500 chicken livers

  • 120 g 120 salted butter

  • 6 6 spring onions, sliced

  • 1 large sprig 1 fresh thyme

  • 1 clove 1 garlic, peeled and finely chopped

  • 2 tablespoons 2 brandy

  • 3 tablespoons 3 cream

  • sea salt and freshly ground black pepper, to taste

  • For the jelly
  • ½ cup ½ grape juice

  • 1 tablespoon 1 rose syrup

  • ½ tablespoon ½ powdered gelatin

  • fresh cherries and grapes

  • 1 1 bay leaf


  • For the pâté
  • Trim and rinse the livers, then set aside in a colander.
  • Melt the butter in a large frying pan over medium heat, add the spring onions and thyme, and cook gently for 3–5 minutes, or until the onions are soft but not browned.
  • Stir in the garlic and cook for a further minute.
  • Increase the heat, add the livers and fry briskly for 3–5 minutes, or until lightly browned on the outside, but still pink in the middle.
  • Tip the livers and their juices into a blender.
  • Deglaze the pan with the brandy, stirring and scraping to dislodge any bits. Cook for 30 seconds, remove the thyme and pour the pan juices into the blender.
  • Blend to a fine, smooth paste, then add the cream and blend again until just combined.
  • Season to taste with salt, pepper and then pour into a pâté dish (or individual pots) and smooth the top. Cover with cling wrap and chill for 2 hours.
  • For the jelly
  • Pour the water into a small bowl. Sprinkle over the gelatine and allow to “sponge” for 3 minutes.
  • In a pan, heat the cherries and grapes in grape juice.
  • Remove from the heat and mix in the gelatine and rose syrup.
  • Allow to cool for 3 minutes, then pour the jelly and fruit over the pâté in an even layer.
  • Add bay leaf and chill until the topping has set.


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