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Pate & Brioche Canapés

Serves 12-15


For the Pate

1 tbsp. olive oil

1 shallot


1 garlic clove, finely chopped


1 orange (zest)

Salt and ground black pepper

200g chicken livers

25ml Calvados

50 ml double cream

60g butter, cubed

For the Canape

6 slices of brioche

1 Pomegranate

Young Thyme leaves

For the Pate

1. Gently heat the oil in a frying pan.

2. Add the shallot and thyme and soften.

3. Add the garlic, nutmeg and zest, season well.

4. Add the livers until just cooked, but still pink in the middle.

5. Add to the food processor and blend until smooth.

6. Add the brandy to the pan, then the cream and cook for 2 mins.

7. Add this mix to the processor and blend until smooth, add the cubed butter.

8. Pass through a sieve, chill in the fridge

For the canape

1. Cut out 24 brioche circles.

2. Toast in the oven for 3 mins approx.

3. Pipe or spoon on the pate.

4. Sprinkle over pomegranate seeds and micro leaves.

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