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April 17, 2021

Chicken Liver Pate RSG

Posted on September 19, 2012 by in rsg

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To think that my mom’s Chicken Liver Pate has done a trip around the world and back is quite bizarre, but we live in very exciting times and in cyberspace everything is possible. Even meeting a long lost school friend and finding out he uses recipes off My Easy Cooking in his cooking school and restaurant in England. How cool is that…super cool, but it gets better!

Pieter van Zyl, owner chef of The Chequers in Deal, Kent England, is currently in South Africa and I have asked hom to join me tomorrow morning in the RSG studio just after 9, sharing a recipe off My Easy  Cooking that apparently is a huge hit in his restaurant.

Pieter and I go back many years, in fact we were in primary (elementary) school together. My profile story we did on Kwêla last year, was done in the pine forest just opposite Pieter’s house where he grew up. We share memories of summers at Witels and winters in the snow, long walks in the water ditches when in the heat of summer the tar roads became to hot for our young feet. Then we grew up…each building and living our own dreams.

 Chef Pieter van Zyl

A few decades and grey hairs later and food united us once again. Yesterday, when I phoned to make last minute arrangements on when and where to meet, I was not expecting a grown man’s voice on the other end of the line and for a minute there, I was overcome by such a feeling of  gratitude for these rare opportunities that happen once in a lifetime…. Welcome back in my life Pieter, my we share many more foodie moments in future!

Chicken Liver Pate


500gr chicken livers – fresh or frozen (if using frozen, then thaw it first)

1 medium onion chopped

2 cloves garlic – chopped

fresh thyme of oregano

125ml cream

2 Tbs brandy

juice of 1/2 lemon

salt and black pepper

olive oil

2 Tbsp clarified butter


Fry the onion and garlic in some olive oil in a pan until the onion is soft and translucent. Add the chicken livers and herbs and cook until the liver is still pinkish, but not raw anymore. Add the contents of the pan to a blender and blend until it has a smooth and silky consistency. While the machine is running add the cream, brandy and lemon juice. Taste and add salt and black pepper to taste.

Spoon the liver pate into two small dishes and top with the melted butter. Wait until the pate has cooled down, cover and refrigerate until needed!

Cook’s Notes: Serve on a wooden board with toasted ciabatta and a selection of relishes peppadews, roasted tomato and onion, piccalilli and fresh rocket….

 Tune in to RSG tomorrow (100-104FM) morning (Thursday)just after 9 when I share a different easy recipe from My Easy Cooking. You can also listen online here!

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2 Responses to “Chicken Liver Pate RSG”

  1. Lindiwe Mayisela 13 March 2014 at 4:53 pm #

    this recipe is very interesting, thank you so much


  1. Steak - tenderized and crumbed - July 29, 2014

    […] don’t know if you can remember, a while back I had a friend, Pieter van Zyl ( an old schoolfriend) with me in the RSG studio.  I was so everwhelmed that day, to see this man after 37 years, was just so amazing. After our […]

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