Port & chicken liver pâté
- Emma Freud
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Serves 6
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.9 out of 5.18 ratingsRate
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Impress dinner guests with homemade port and chicken liver pâté, which takes just 30 minutes to make. Enjoy as a starter with our rosemary crackers
Gluten-free
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Homemade rosemary crackers
A star rating of 4.5 out of 5.34 ratings
Fresh fig chutney
A star rating of 4.7 out of 5.38 ratings
Fresh tomato chutney
A star rating of 4.7 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g butter
-
2 shallots
finely chopped
-
2 garlic cloves
crushed
-
1 orange
zested
-
handful thyme leaves
-
400g chicken livers
roughly chopped
-
50ml port
(or marsala)
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Nutrition: Per serving
- kcal328
- fat29g
- saturates18g
- carbs2g
- sugars2g
- fibre1g
- protein12g
- salt0.7g
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Method
-
step 1
Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.
-
step 2
Add the chicken livers and cook gently for another 4 mins.
-
step 3
Add the port or marsala and cook for a further min, then tip it all into a blender.
-
step 4
Blitz until smooth, season, then add the remaining butter and blitz again.
-
step 5
Sieve into a pretty bowl and put it straight into the fridge.
-
step 6
Give it a couple of hours to set, then spread on crackers.
Recipe from Good Food magazine, July 2018
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A star rating of 4.9 out of 5.18 ratings
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