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

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Also featured in

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Australia and New Zealand

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