Port & chicken liver pâté
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 200g butter
- 2 shallotsfinely chopped
- 2 garlic clovescrushed
- 1 orangezested
- handful thyme leaves
- 400g chicken liversroughly chopped
- 50ml port(or marsala)
Nutrition: Per serving
- kcal328
- fat29g
- saturates18g
- carbs2g
- sugars2g
- fibre1g
- protein12g
- salt0.7g
Method
step 1
Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.
step 2
Add the chicken livers and cook gently for another 4 mins.
step 3
Add the port or marsala and cook for a further min, then tip it all into a blender.
step 4
Blitz until smooth, season, then add the remaining butter and blitz again.
step 5
Sieve into a pretty bowl and put it straight into the fridge.
step 6
Give it a couple of hours to set, then spread on crackers.
