The King's Madeira Liver Pate

The King's Madeira Liver Pate
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 148.5
  • Total Fat: 7.1 g
  • Cholesterol: 158.8 mg
  • Sodium: 525.4 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 6.8 g

View full nutritional breakdown of The King's Madeira Liver Pate calories by ingredient


Oy-vey! More onions, and a glass of Madeira, Madeira, my dear! Oy-vey! More onions, and a glass of Madeira, Madeira, my dear!
Number of Servings: 1


    1 lb chicken livers, cleaned (instructions to follow)
    5 tab butter, set out to soften
    3 splashes, or glugs or 3 tab Madeira wine
    1 egg, hard cooked, cooled and shelled, divided into quarters
    Several sprigs dried thyme
    pepper, preferably fresh from a mill or grinder
    1 tsp spicy brown mustard
    1/4 tsp smoked paprika
    1/4 tsp garlic powder
    1 fat tab fat free Miracle Whip dressing
    2 tsp fat free ranch dressing
    dash (two small squirts) Sriracha Spicy chili sauce


Food processor is needed.

Boil the egg and allow to cool. While cooling, peel and dice the red onion, large dice. Assemble other ingredients.

Place livers in strainer and gently rinse blood and impurities away, about 1 to 2 mins. Stir them around a little with a clean hand to make sure they all get rinsed well.

Clean the livers. They usually have two lobes with a tough membrane in between. You don't really want to cook this and have it end up in your wonderful pate. Trust me on this. Once cooked it's pure gristle and you chew it forever. Who wants that? Take the time. On a clean board, press down on the membrane on one side and with a sharp pairing knife, gently scrape one lobe away and off it. Turn it around and repeat for the other lobe. Place cleaned livers in a bowl. Those membranes aren't good for anything, you know what to do with those. Some of the lobes may get a bit damaged in the process, but this won't affect anything at all in the end product.

Place 3 tab butter in skillet on medium-high heat and allow to partially melt. Add the livers and cook until just done, turning once. About 5-7 minutes. They should give slightly when touched, but still a bit pink inside. Transfer to a bowl. Check after you turn them, you don't want to over cook them because they will be tough. We won't be adding the traditional amount of fat that usually makes up the creamy texture.

Add another tab of butter and add the onions. Add pinch of salt and several good grinds of fresh black pepper. Saute until soft, but not brown, about 5 mins. OFF THE FIRE, add the Madeira, about 3 splashes, or 3 glugs, or 3 tabs if you want to be precise. Return to fire. Deglaze the pan, scraping up all the goodies for 1-2 mins. Turn off heat and add remaining butter to melt. If you haven't done so, peel and quarter the egg. Set up your food processor.

The traditional "chopped liver" calls for a bunch of hard boiled eggs and lots of rendered chicken fat, for this recipe, it would have totaled 1/2 cup. I wanted to come up with a delicious recipe, minus so many eggs and so much fat, but it would still be creamy. My product is still not as creamy as usual, but still very spreadable, and delicious, and lower in fat.

Add the livers and onions to the bowl of a food processor. It should all fit. Strip the dried leaves of the thyme and add. Add garlic powder, Sriracha, Miracle whip, mustard, ranch dressing, paprika and hard cooked egg. Pulse to desired consistency. FF mayo can be substituted. Plain or sweet paprika can be substituted. Scrape down sides while pulsing to make sure everything gets incorporated.

Place in container or bowl, cover with plastic, getting the plastic on the mixture to help prevent that ugly brown color. Chill for one hour. Then take out and allow to get to room temp 30 mins to an hour. Check seasoning. Add salt or more pepper as desired, or even more hot sauce and mix. Spread on toast rounds, or matzo crackers, or any cracker. Optional, add green sliced onions on top.

This makes approx 16- 2 tab servings.

Number of Servings: 1

Recipe submitted by SparkPeople user DRAGKING8586.