Chicken and port pâté

Chicken and port pâté

4.8 12 avaliações

Preparação 10min

Total 1h 30min

2 portions

Ingredientes

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

Nutrição por 1 portion

Energia 463.2 kcal / 1945.5 kJ

Proteína 14.5 g

Gordura 33.9 g

Hidratos de carbono 11.8 g

Fibra 0.7 g

Gordura saturada 20.9 g

Sódio 630.7 mg

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Também apresentado em

Cooking for Me and You 70 Receitas
Austrália e Nova Zelândia

Dips & savoury spreads 52 Receitas
Austrália e Nova Zelândia

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