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Recipe for Chicken Liver Pate with Melba Toast
Recipe details
Serves:
6
Preparation time:
10
Cooking time:
10 minutes
Contributor:
Tesco Food Club
Ingredients
- 25 g butter
- 400 g pack Tesco fresh chicken livers
- 1 clove garlic,roughly chopped
- 150 ml double cream
- 75 ml Finest Amountillado Sherry,chilled
- 12 bay leaves
- 24 black peppercorns
- 5 slices bread
- Knob of butter,melted(optional),to serve
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Weight Converter
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Each serving contains
Calories:
285kcal, 15% of your GDA
Sugar:
1g, 2% of your GDA
Fat:
19g, 28% of your GDA
Saturates:
11g, 55% of your GDA
Salt:
0.5g, 9% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Heat the butter in a large sauté pan and cook the livers and garlic on a medium heat for 5-8 minutes, until the livers are cooked but slightly pink in the centre. Allow to cool for 5 minutes, then remove with a slotted spoon.
- Place the warm livers in a food processor and whiz until smooth. With the motor still running, pour in the cream, followed by the sherry, until the mixture is well blended and smooth. Season to taste.
- Spoon into a large mould or 6 dishes, top with bay leaves and black peppercorns, cover and chill. For professional look, spoon melted butter over the pate and chill again.
- To make the Melba toast, grill the bread until golden on both sides. Trim off the crusts then, holding the toast flat, slide a knife through the centre to make 2 slices. Cut each piece into 4 triangles then grill the uncooked sides until golden brown. Serve with glass of sherry.
Cook's tip
Make the Melba toasts earlier in the day then warm them in a hot oven just before serving.
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