Chicken and port pâté
TM6 TM5 TM31

Chicken and port pâté

4.7 (3 ratings)

Ingredients

Pâté

  • 1 eschalot, cut into halves
  • 1 shortcut bacon rasher (approx. 40 g), rind removed and cut into pieces
  • 50 g butter, cut into cubes
  • ½ tsp dried thyme
  • ¼ tsp ground allspice
  • 40 g Port
  • 100 g chicken livers, washed and patted dry
  • ¼ tsp sea salt
  • ¼ tsp ground white pepper
  • 40 g double cream
  • 1 pinch ground ginger

White balsamic reduction

  • 1 lemon, zest only, no white pith
  • 500 g white balsamic vinegar
  • 50 g dry sherry
  • 80 g raw sugar
  • 2 dried bay leaves
  • 8 white peppercorns (see Tips)
  • 6 sprigs fresh thyme, leaves only
  • 1 spring onion/shallot, trimmed and cut into halves

Jelly topping

  • 1 gelatine leaf (titanium strength)
  • 80 g Port

Nutrition
per 1 portion
Calories
1945.5 kJ / 463.2 kcal
Protein
14.5 g
Carbohydrates
11.8 g
Fat
33.9 g
Saturated Fat
20.9 g
Fibre
0.7 g
Sodium
630.7 mg

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