I love your comment. Sometimes I feel that some people don't realise that other people form opinions about them based on the comments they make. And just because a few people express "disgust" at offal or butter or whatever it's not going to change what I choose to cook. Nor does "disliking" a video - actually I pay no attention to the number of likes or dislikes. My channel is neither a democracy nor a request show, but I try to cook a wide range of dishes to educate, inspire and entertain.

I just watched 6 different videos on "Chicken liver pate". I prefer the simplicity of your recipe. I will prepare this for the first time 3 days from now. Thank you kindly.

Someone made me halal chicken liver pate once and i fell in love!!! Im going to make this thanks to your recipe and eat with some warm crusty rolls and rocket salad :)

I love it! And I agree, my fav pate is always the simple pate. I have been searching for a simple recipe that my husband and I can enjoy on a lazy Sunday with a bottle of wine, but I don't want to have to chop, slice, dice and part with hundreds of dollars on booze to make it. Thank you for this fantastic...and simple recipe. I will be indulging!

thankyou for this BACK TO BASICS RECIPE I looked hard but finally you gave me the right one. love your videos!

keeping it simple? Simply perfect.

I love this....made it w what I had. It was a great basic recipe....just great! Cutting out the connective tissue (no small task) and not cooking it too much, made all the difference in it being bitter. You have to essentially strip the liver off the connective tissue w a knife....quite brutal. You can't be squimish about it. I find fresh marjoram (if you can get it or grow it) is quite nice to abate bitterness, in small amounts. I really think marjoram is neglected in the American mkt. I use it in vegetarian cooking w bitter mushrooms...etc.

I have eaten the livers of deer, cows, pigs, sheep, goats, rabbits, ducks, geese, chickens, and several different species of fish. They were all delicious. Thanks for the great recipe Titli, I shall prepare it soon.

Just revisiting this, her recipe is simple, but it’s a taste explosion. She’s marvellous!!! X

It's so simple, it' so good ! Thank you.

I really like her style and the recipes work great ty dear lady!!!!

You saved me. I love your simple and real liver pate.

Been trawling the internet for ages for a simple recipe for chicken pâté. I agree with you. THANK YOU. 👍🏻😃

I'm so sad Titli isn't still making these videos. Amazing content. Solid 10/10

I was looking all over the internet for a way to make liver pate without adding alcohol. Thank you ma'am I really appreciate your work.

Brilliant recipe as always! Thanks for making cooking so entertainingly simple!!! Will add this one to other recipes from you I've tried!

How long does it last if refrigerated? (I do love your recipes and videos)

I love your recipe Titli, just do what you want!

You just made the simple recipe for chicken liver pate that I've been looking for thank you very much it should be really good

I just love your channel so much. Its so much of fun just watching how u cook. M a little boy who doesnt even know how to cook but I just love your channel. Superb job done.

I am loving all your recipes so much that I find I am even watching those that I will never cook (ie fish etc as my husband is allergic) because they are so entertaining. Thank you! :P

I love your way of making pate. Thank you very much for showing me how to make it. I skipped the last part cause I am lazy but it still turn out well.

simple and well taught. thank you!

I'm going to have a go at making this. Thanks Titli for the video on this.

I just love your personality! Thanks for the basics, Finally found a recipe WITHOUT bacon! Appreciate the simplicity and YES it should taste like chicken livers :)

Fantastico ... thank you for sharing. ✊🏽👊🏽

Always wondered how a pate was made. Now i know and i will try to make this pate. Thanks for sharing!!

I braved tonight making this. I can say very easy and delicious recipe. Pushing through sieve is a must for this recipe. Yummmm!

I love Titli.

I always love to see her videos she make me smile thanks

Only you could ever make me willing to try chicken livers. Love whatever you decide to make, my favorite thing about your videos even if it's recipes i'd like to eat i get to learn about new foods and new cooking techniques.

Thank you so much for this simple and easy recipe for making pate! This is exactly what I've been looking for, cheers! Also, I don't know exactly why, but this video made me smile :)

You are great this is my first video i watched of you an I quickly subscribed thanks for sharing!!!!

Anything simple, simply the best 👍✔️❤️

You know, I just made this recipe, and it's perfect. It works. I did 3 x volume, froze it in take away containers. Can divide with a knife when frozen. Keep the rest in the freezer. Perfect

Nice and simple, and no alcohol. Easy enough (I hope) for a single dad to do for his growing boys... Thanks 😁

That is absolutely excellent!

This looks delicious! I've loved eating chicken livers since I was a kid when my mom would steam them with salt, garlic, ginger and a drizzle of oil...a typical homemade Chinese recipe, ready in 15 minutes. :)

Hi Titli...this looks so easy n i will make this weekend. But dont we add salt to it?

Are you Mrs doubt fire's sister?

You are delightful!!!! I am making some clp this afternoon, I will open the brandy to add an additional splash of flavor for my taste!!.. Wonderful :)

I watched a few days before my birthday dinner and surprisingly found that the resto had liver pate in their menu. It was delicious. Know that this video inspired me to order it. :P

Titli, I have seen another method for really smooth pate or liver mousse without pushing it through a sieve. You can blend the raw liver and sauteed onions together in a blender or food processor until smooth and bake it in an oven-safe mold, in a water bath, at 150 degrees C until the sides are set and the middle doesn't jiggle much.

Mmmm. Lovely! This looks like something to impress your guests with and surprisingly easy by the look of it too. Very French, ness caff! (French).

I did learn how to make this. It’s quite good.

Hi Titli, the first time I made pate I used a large crockery dish similar to the one you've used in your video and it kept for 4/5 days but this time I didn't make so much so used a small plastic container with a lid and although it smells and taste ok it is a little discoloured and I only made it yesterday. Is the container to blame or am I being paranoid? Most recipes suggest a ramekin or a larger dish covered in cling film but does it matter?

Never added cream in my pate ... usually do add a bit of sherry to deglaze the pan and add more flavor. Will try it with cream next time . Love the idea of using a sieve!

Simple & Delicious!

SIMPLE is PERFECT :) Never change it! I really like, what You do...and I'm asking for more :) Simply: thank You :)

I made this and it was amazing x

I cannot wait to try this out! I know what I'm bringing for a lunch spread tomorrow. Question about the chicken livers, though: they can be bought at the local supermarket, but is it better to get them from a butcher's?

The best recipe 😊

I'm American myself and am proud of it. I think it's completely reasonable to say though that relative to other countries we don't have a very gastronomic culture. Moreover, too many of us sustain ourselves with frozen, pre-packaged food. I see these things as objective facts, so don't take it personally.

I just made it (added a little bit of Maltese twist), do you mind if I sell it? Don't worry, it won't be worldwide, just in Malta.

Not my type of food, but nonetheless, I love your videos!! Love your personality!

I love your chicken liver pate. We raise our own lamb and their liver makes marvelous pate as well. The only difference to my recipe is that I caramelize the onions a bit.

Amazing!

You madam just gained a new subscriber. I like your style. I look forward to binging on your videos while I fall asleep.

best pate recipe for me! 😊

Looks yummy, thank you.

You're wonderful. Thank you :)

Brilliant, thank you

Omg i love her!!!

Tks for sharing

WOW GREAT! AMAZING! YOU'RE THE BEST! SIMPLE N' FUNNY! ;D N' CUTE!

Back to basic is always good.

Here I thought pate was some complicated dish... Thanks, Titli, for the video. This takes the scary out of it for me.

as always great job :D

I watch you cause you're hilarious and remind me of my grandma that I dont get to see often. She taught me bad words in 6 languages. c: You're almost just like her.

Yummy.

If you do not like it, simply pass and do not bother us or Titli with your annoying, superficial and offensive comments! Keep up the good work Titli!

I cooked it according to you Titli, but it wasn't very good. As you said, it really tastes of chicken liver and the texture is also very liver-y (which I dislike the most about liver). Next time, I'll try to leave the livers in milk before and cut off the sinue. Anyway, thanks for the recipe, it was my first time making pate.

wa alaikum salaam Titli!

It does now :-)

I am sure it's divine...

YUM!! I'm hungry now...

I'd like to think that people that might find the amount of butter & cream 'offensive' would also have the wisdom to adjust and make this recipe more suitable for them. It's a guide, not a rule.

i will definitely try this really soon i havent had a good paté since i was at my gramma's house

I love pate...something we can't get here in my region of the US...- brit who misses english food

Yum

Titli, this recipe is excellent. I braved myself and tried this recipe. It came out much more than I expected. I thought liver was for dog treats (sorry people). I was wrong. I am happy to admit that. Thanks!

If it smells fine and tastes fine it probably is fine :-) Air can often discolour this type of pate and it depends how much air there is in the container.

SOMETIMES WEIRD IS A GOOD THING GOD BLESS

Yes you're a tab out there, but you totally ROCK!

i like the way you speak

it felt as if I was watching a vintage video because of her splendid accent ❤️

Hahaha - you're not weird you're wonderful. Thanks for what I was looking for :-)

When we made gravy for Thanksgiving or Christmas, the neck, liver, heart, and gizzards went in a pot and boiled and we used that as the base... we would dice up the parts and give them to our cats. They loved them... we did not season the meat, so it was plain and boiled only. We seasoned the stock after we removed the parts...

You're right. I didn't. And I didn't say I would.

Thanks! I needed such a recipe, it should contain a lot of iron, shouldn't it?

my parents used to encourage us to eat sheep's liver when we were kids bcz it -apparently- makes you strong. at least what they told us :) i guess for a kid i never aquired the tatse for such a rich piece of food. chicken liver is as far as i've tasted since and it tastes alright to me :) never tried it with dairy, but i'd like to try.

Chicken liver? Guuuuuuuurl

That might work

And the reason I don't pay attention to the number of dislikes is that after the first couple of days the number of dislikes remains pretty constant. It is subscribers who generally dislike a video, probably because I haven't cooked what they wanted me to cook. Whatever I cook, someone will be upset. “You can please some of the people all of the time and all of the people some of the time, but you can never please all of the people all of the time.”

Thanks for a lovely simple recipe. I agree that chicken liver pate should taste like chicken livers rather than be disguised under tons of spice

no you're wonderful

Hello Titli. I'm making this as I type for the third or fourth time. It is always a crown pleaser when I have friends over. I hope you are well. I do miss seeing you. Might we be seeing more of you in 2017?

can I use 500g of mushroom insted of chicken liver to make a mushroom Pate or would it not work for this recipe?

Instead of butter, I sometimes use the browned fat of the chicken, rendered from the skin. It takes it to another level.

Simple is best