for 5 persons Ingredients

  • 200g Flora Regular
  • 1small onion, finely chopped
  • 2garlic cloves, chopped
  • 500g chicken livers, cleaned
  • 2sprigs thyme
  • 60ml (¼ cup) freshly squeezed orange juice
  • For the topping:
  • 2bay leaves
  • 5ml (1 tsp) peppercorns
  • 6sprigs thyme
  • 80g Flora Regular, melted


for chicken liver pate with melba toast

  1. Heat 1 tablespoon Flora Regular in a frying pan over medium high heat. Fry the onion and garlic for 2 minutes or until golden brown.
  2. Add the chicken livers and thyme and fry for 5 minutes or until golden brown. Season with salt and ground black pepper.
  3. De-glaze the pan with orange juice. Remove from the heat and leave to cool down slightly.
  4. Combine the chicken liver and remaining Flora Regular in the bowl of a food processor. Process until smooth.
  5. Pass the chicken liver pate through a sieve.
  6. Place the chicken liver pate in 2 x 250ml capacity ramekins. Garnish the ramekins with bay leaves, peppercorns and thyme. Top with the melted Flora Regular. Place in the fridge for 1 hour or until set. Serve with Melba toast.