Thyme & Wild Orange Pâté

29 April 2017 | Recipes
thyme & wild orange pate

A version of my Pâté recipe has appeared in several different food magazines since about 2009. It has been reincarnated over the years with different herbs, liqueurs, toppings and serving vessels.

The recipe we arrive at today is minimal fuss, few ingredients and developed with nourishment in mind.

By now you MUST know livers are good for you, right? I mean everyone’s harping on about it, but if you missed the memo here it is in bullet form:

  • Gram for gram liver contains more nutrition than any other food.
  • Liver is jam packed with vitamins and minerals.
  • It is full of protein.
  • It contains all of the B vitamins, most importantly B12 (vital for the brain and nervous system).
  • 50g of liver will provide you with half of your micronutrient requirements.
  • Liver is rich in iron.
  • It contains folate, which makes it a great choice for expectant and pregnant mamas.

Okay now that we’re clear why we should be eating liver I have a confession:

I really struggle with cooking organ meats. I’ve gotten soft over the years. Back in my Good Food days I wouldn’t bat an eye lid, but now? *mouth vomit*.

I’m not vegetarian, and I’ve spoken about my meat dillema here (in particular point 3).

But I love pâté, and I’m all for the dense nutrition it provides, so I’m working on being conscious when preparing it and taking ownership when handling the livers. If I want eat it, I have to be okay with it.

Thyme & Wild Orange Pâté

The top layer of the pâté is clarified butter or ghee. For a ghee recipe click here.


  • 250g grass-fed unsalted butter
  • 2 eschallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 5 sprigs of thyme, leaves picked and finely chopped
  • 500g organic chicken livers*, trimmed, rinsed & drained.
  • 1 drop of Wild Orange essential oil (see note)
  • Thyme sprigs to decorate


  1. Make the ghee using 100g of the butter. Set aside.
  2. Heat 1 tablespoon of the remaining butter in a medium frying pan. Add the eschallot, garlic and thyme. Cook for 2-3 minutes or until soft. Add the livers and cook for 1-2 minutes on each side or until golden. You want them to still be pink in the middle. If you want to add liqueur to your pâté now is the time. Add 2 tablespoons of desired liqueur and cook for 10 seconds to cook off some of the alcohol.
  3. Transfer the mixture to a food processor and allow to cool slightly.
  4. Meanwhile, melt the remaining butter. Cool slightly.
  5. Process the liver mixture until smooth. Add the melted butter and Wild Orange essential oil and continue to process until well combined.
  6. Transfer mixture to a fine sieve set over a bowl. Push mixture through with a spatula. Discard solids left in sieve.
  7. Transfer mixture to glass jar. Top with thyme sprigs and pour over ghee. Refrigerate until ghee sets.

Note:  If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.


Chicken livers: You can replace with duck livers.

Wild Orange Essential Oil: replace with 1 teaspoon of finely grated orange rind.

Thyme: replace with herb of your choice. Tarragon would be delicious.


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