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Recipe for Chicken liver and cranberry pate
Recipe details
Serves:
6
Preparation time:
10 minutes
Cooking time:
10 minutes
Ingredients
Chicken liver and cranberry pate
- 500 g Chicken livers, thawed if frozen
- 150 g Unsalted butter
- 1 Clove garlic, crushed
- 2 Shallots, chopped
- 25 g Dried cranberries
- 1 tsp Dried thyme
- 4 tbsp Double cream
- Salt and ground black pepper
- Melba toast to serve
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Weight Converter
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Each serving contains
Calories:
556kcal, 28% of your GDA
Sugar:
6.2g, 7% of your GDA
Fat:
34.4g, 50% of your GDA
Saturates:
17.3g, 87% of your GDA
Salt:
2.3g, 39% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
Chicken liver and cranberry pate
- Trim the chicken livers removing any sinews or green bits.
- Melt 25g of the butter in a large frying pan, add the livers, garlic, shallots, thyme and half the cranberries and sauté for about 8-10 minutes or until browned on the outside, but still slightly pink inside.
- Transfer the mixture to a food processor and whizz until smooth.
- Add 75g butter and the cream and whizz again. Season to taste.
- Divide the mixture between 6 small ramekins and smooth the surface. Scatter over the remaining cranberries.
- Melt the remaining 50g butter allowing the milk solids to settle out and spoon the yellow butter over the surface of the pâtés.
- Chill for at least 1 hour. Serve with melba toast.
Equipment needed
Food processor and large frying pan
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