Pate Maison: A tasty spread for the braai day snacks

Invites have been sent, the weather is just getting better and it’s time to get cooking. For a big braai day, like South Africa’s Heritage Day on 24 September, food preparation is everything. Not only do you need a roaring fire and all kinds of meat and sides, but you need snacks and starters. Pate Maison is a chicken liver or pork spread that’s perfect for crackers and bread which you’ve set out on the snack table.

Pate Maison suggestions

The cooking time for the livers or even pork mince is quick and easy. The magic comes when you want to be creative with it. You can make a spicy version with chilies as you cook the meat. Spread the pate on some fresh bread slices with butter, avocado, olives and even cheese. This recipe serves four but you can easily adjust the recipe to make enough for a large family, as long as you taste for seasoning.

Start any weekend feast with a bunch of snacks that has to include fresh bread and Pate Maison. A chicken liver pate that everyone enjoys.

Pate Maison recipe

3 from 2 votes

Recipe by Gary Dunn Course: SnacksCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Ingredients

• 225 g 225 chicken livers

• 115 g 115 butter

• 60 ml 60 cream

• 30 ml 30 brandy

• 285 ml 285 Aspic jelly

• pinch of Ground Cloves

• 1 pinch 1 mace

• 1 pinch 1 nutmeg

• 1 pinch 1 thyme

• freshly ground black pepper

• salt

Method

• Saute the chicken livers in butter.
• Put in liquidiser with remaining butter, cream, brandy, cloves, mace, nutmeg, thyme and seasoning and blend.
• Leave to cool. Coat a mould with Aspic Jelly and put in refrigerator to set.
• When set put pate into the mould and return to fridge to harden.
• Then turn out and decorate with parsley.
• Serve with black olives and hot toast.

Notes

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