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Chicken and port pâté

Chicken and port pâté
4.8 13 ratings
Prep. 10 min
Total 1 h 30 min
2 portions
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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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Australia and New Zealand
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