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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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