Latest News

Springbok shank with textures of sweet potato and minty herb salsa

Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong

Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

#MocktailMonday Natura Nojito

Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis

Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite

Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!

We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo

Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto

Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese

Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup

Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]


Chicken liver pâté with pistachio nuts, dates and sage

We are so excited about the line-up of Cooking Classes this year – staying seasonal and topical, the programme covers a wide spectrum of food types and cooking methods and whether you are interested in deboning techniques or would like to learn to make the perfect pastry, there is a class for you!

In this week’s class, Chef Pieter showed our enthusiastic “students” how to prepare terrine, parfait and pâté. He also shared this recipe for a chicken liver pâté with pistachio nuts, dates and sage for you to try this weekend.

Recipe for Chicken liver pâté with pistachio nuts, dates and sage

Makes 500ml


3 Tbsp butter

½ onion, chopped

2 cloves garlic, sliced

½ apple, diced

250 g cleaned chicken liver

125 ml Sherry/Calvados

1 Tbsp chopped sage

Salt and pepper

½ cup chopped pistachios

½ cup chopped dates


In a hot pan, melt 2 tablespoons of butter and allow to foam and brown. Add the onions, garlic and cook for 2 minutes or until soft.

Add the apple to the onion mixture and cook for a further 2 minutes or until soft. Add the chicken livers and cook until tender.

Add the sherry to the pan and set alight (flambé). Cook the ingredients together until the flame has stopped burning and all the alcohol has evaporated, then stir in the chopped sage.

Transfer the content of the pan into a food processor and blend until smooth. Season to taste with salt and pepper.

Remove the mixture from the blender and fold in the pistachios and dates.

Place the pâté into a sterilized glass jar, melt the remaining butter and cover the surface of the pâté (this will prevent the pâté from oxidation).

Serve with freshly baked bread or melba toast and your favourite glass of Leopard’s Leap wine!

Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.

    Newsletter Sign-up

    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]