Creamy Chicken Liver Pate
|Chicken livers||8 Ounce (1 Cup / 225 Gram)|
|Onion||1 Small, finely chopped|
|Garlic||2 Clove (10 gm), crushed / minced|
|Butter||5 Ounce (2/3 Cup / 150 Gram)|
|Fresh thyme sprigs||2 , chopped|
|Port||15 Milliliter (1 Tablespoon)|
|Cream||15 Milliliter (1 Tablespoon)|
|Freshly ground black pepper||To Taste|
|Fresh thyme sprigs||4 (For Garnish)|
|Juniper berries||4 (For Garnish)|
Put the livers, onion, garlic, half the butter and the thyme in a bowl. Cover with vented cling film (plastic wrap) and cook for 5 minutes, stirring once.
Put the mixture in a blender or food processor, with the port and cream and blend until smooth. Season and divide between 4 individual ramekin dishes.
Put the remaining butter in a bowl and cook for 30 seconds, or until melted. Pour over the pate and chill.
Garnish with fresh thyme and juniper berries and serve with crusty bread or triangles of wholemeal (whole-wheat) toast.
Serving size: Complete recipe
Calories 1431 Calories from Fat 1120
% Daily Value*
Total Fat 127 g195.4%
Saturated Fat 77 g385.1%
Trans Fat 0.1 g
Cholesterol 1088.4 mg362.8%
Sodium 599.9 mg25%
Total Carbohydrates 32 g10.7%
Dietary Fiber 4.2 g17%
Sugars 10.7 g
Protein 43 g86.4%
Vitamin A 585.4% Vitamin C 120.4%
Calcium 18.4% Iron 129.1%
*Based on a 2000 Calorie diet