A Different Kind of Baking: Toasted Nut, Baked Orange and Onion Liver Pate

“This is the body’s nurse; but since man’s wit
Found the art of cookery, to delight his sense,
More bodies are consumed and kill’d with it
Than with the sword, famine, or pestilence.”
John Davies of Hereford

Made from a mixture of liver, lard and seasoning,  pate works well as a snack or served at dinner with fresh bread. It has a small serving size but high calorie count, therefore it is easy to overeat….however, adding pate to the diet boosts  micro-nutrient intake, which offers some health benefits Consumed in moderation it is a real treat. Liver’s health benefits are a result of its copper and iron content. The copper activates a family of enzymes, called cuproenzymes, that are essential to good health. Some cuproenzymes help the brain cells communicate effectively, while others help the body to make proteins required for strong tissue. A 1-ounce serving of good quality pate contains 113 micro-grams of copper. The iron in pate also makes up a component of enzymes, including enzymes required to make energy. Iron also activates a pair of proteins, hemoglobin and myoglobin, that help the body transport and store oxygen.


225 g goose fat
2 small onions
1 tart orange
450 g chicken livers
60 ml brandy
2 tablespoons coconut cream
1 teaspoon lemon juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika
Small amount of grated ginger
Zest of 1 orange
Coarsely chopped toasted hazelnut, 80 gr


Chop the hazelnut, onion and orange, then bake onion and orange in the oven until soft and caramelized, whilst until toasting the nut in a separate tray until fragrant and golden. Add 30 g goose fat to onion and orange and put them into the food processor. Wash the chicken livers, and pat dry. Cut in half and trim as needed. In an oiled frying pan, melt 50 g of goose fat over high heat. Add the chicken livers and cook quickly over high heat, stirring, until browned and just done inside. Reduce heat to low, then pour in the brandy. Carefully set alight, and let flame die out. Place the chicken liver mixture in the food processor with the onion and orange. Add coconut cream, 110 g goose fat and process until very smooth. Turn mixture into bowl and set aside until cooled slightly. Add lemon juice, paprika, ginger salt and pepper and blend well. Taste and add salt as needed, finally add hazelnut. Spoon the pate into a serving dish. Smooth the top and cover with the remaining goose fat, melted. Chill in the fridge for several hours before serving with cling film on the top.

“The way I saw it, one of the single greatest advantages of being in a relationship was that you got to eat off the other person’s plate.” Nicole Peeler

4 thoughts on “A Different Kind of Baking: Toasted Nut, Baked Orange and Onion Liver Pate

    • 😉 Thanks for the kind comment! It has a sensational taste highlighted by the – both sweet and tart – caramelized orange, and with the crunchy nuts adding a delicious extra layer of flavour and texture. Try it! J. XXX

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