Port & chicken liver pâté served with crackers and chutney

Port & chicken liver pâté

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Prep: 15 mins Cook: 15 mins

Easy

Serves 6

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal328
  • fat29g
  • saturates18g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein12g
  • salt0.7g
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Ingredients

  • 200g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 shallots, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic cloves, crushed
  • 1 orange, zested
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • handful thyme leaves
  • 400g chicken livers, roughly chopped
  • 50ml port (or marsala)

Method

  1. Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.

  2. Add the chicken livers and cook gently for another 4 mins.

  3. Add the port or marsala and cook for a further min, then tip it all into a blender.

  4. Blitz until smooth, season, then add the remaining butter and blitz again.

  5. Sieve into a pretty bowl and put it straight into the fridge.

  6. Give it a couple of hours to set, then spread on crackers.

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