
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
- 463.2 kcal / 1945.5 kJ
- Protein
- 14.5 g
- Fat
- 33.9 g
- Carbohydrates
- 11.8 g
- Fibre
- 0.7 g
- Saturated Fat
- 20.9 g
- Sodium
- 630.7 mg
Alternative recipes
French chicken liver pâté (L'Atelier Gourmet Food)
4 godz. 15 min
Prawn cocktail with gin-pickled cucumbers
40 min
Chicken liver pâté
2 godz. 20 min
Mayonnaise
5 min
Smoked trout pâté
3 godz. 15 min
Steak and kidney pudding
3 godz. 45 min
Prawn and trout terrine with horseradish cream
3 godz. 25 min
Apple, leek and sage sauce
15 min
Citrus marmalade
2 godz. 20 min
Sour cream pastry
25 min
Leek and smoked salmon dip
55 min
Brandy Chicken Liver Pâté
3 godz. 25 min