Chicken and port pâté

Chicken and port pâté

4.9 14 rating

Prep. 10 min

Total 1 h 30 min

2 portions

Ingredients

Pâté

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

White balsamic reduction

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

Jelly topping

gelatine leaf (titanium strength)
1
Port
80 g

Difficulty

easy

Nutrition per 1 portion

Sodium 630.7 mg

Protein 14.5 g

Calories 1945.5 kJ / 463.2 kcal

Fat 33.9 g

Fibre 0.7 g

Saturated Fat 20.9 g

Carbohydrates 11.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Cooking for Me and You 70 Recipes
Australia and New Zealand

Dips & savoury spreads 52 Recipes
Australia and New Zealand

You might also like...

Pork and chicken terrine

3 h 20 min

Lemon and caper aioli

15 min

Chicken liver pâté

2 h 20 min

Cream of tomato soup

25 min

Sweet shortcrust pastry

1 h 50 min

Orange Campari marmalade

1 h 35 min

Gin and lime pie

3 h 10 min

Prawn and trout terrine with horseradish cream

3 h 25 min

Beetroot and tequila cured salmon

24 h 20 min

Pineapple and orange glazed ham

2 h

Watermelon canapés with whipped feta and walnuts

20 min

Classic lemon tart

3 h 10 min