Pâté in Parma Ham

This recipe will certainly impress your dinner guests.  Individual servings of this taste-explosion is ideal as a starter served on a bed of rocket leaves with melba toast on the side.  Quite frankly, I would be happy with this as a lunch main too.  You can prepare this ahead of time and have it all ready to be placed on the table, leaving you more time with your guests. 🙂

Pâté in Parma Ham


150ml butter
1 large onion peeled and chopped
375g chicken livers
5ml fresh thyme
30ml lemon juice
30ml brandy
100ml cream
Salt and pepper to taste
2 packs Parma ham
1 packet rocket
Sesame melba toast


  1. Heat the butter in a saucepan.
  2. Add the onion and sauté until golden brown.
  3. Add the chicken livers and cook for 3 minutes.
  4. Add the thyme and cook for 5 minutes.
  5. Remove from the heat and add the lemon juice, brandy and cream.
  6. Season with salt and pepper.
  7. Blend in a food processor until smooth.
  8. Grease 6 to 8 muffin tins and line each one with strips of Parma ham.
  9. Spoon the pâté into the ham and fold back the ham to cover the pâté.
  10. Refrigerate until firm and ready to serve.


Chicken Liver Pâté

Chicken liver pâté has to be one of the all time favourites for parties.  We have all walked around offering it to our guests with a cracker or melba toast.

Chicken Liver Pâté



1kg chicken livers
2 large onions
4 tbsp salad oil
2 garlic cloves
¼ tsp black pepper
1tsp salt
1tsp dry mustard
¼ tsp ground nutmeg
¼ tsp ground cloves
2 tbsp melted butter
2 tbsp medium / sweet sherry or brandy
Clarified butter to seal *


  1. Trim the chicken livers, wash well and dry.
  2. Peel and dice the onions.
  3. Heat the oil and add the onions and garlic together with the pepper, salt, mustard, nutmeg and the cloves.  Cook until golden brown.
  4. Add the livers and cook for a further 6 to 8 minutes.
  5. Cool slightly then blend in the butter and sherry / brandy or both.
  6. Pack the pâté into a crock-pot or the likes and cover with clarified butter and chill.

*Clarified Butter

Melt 3 tablespoons of butter in a small saucepan, remove from the heat and carefully pour off the clear fat leaving the milky sediment behind.

Submitted by:  Carol Thorp, Port Elizabeth