Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Pâté
- 1 eschalot, cut into halves
- 1 shortcut bacon rasher (approx. 40 g), rind removed and cut into pieces
- 50 g butter, cut into cubes
- ½ tsp dried thyme
- ¼ tsp ground allspice
- 40 g Port
- 100 g chicken livers, washed and patted dry
- ¼ tsp sea salt
- ¼ tsp ground white pepper
- 40 g double cream
- 1 pinch ground ginger
White balsamic reduction
- 1 lemon, zest only, no white pith
- 500 g white balsamic vinegar
- 50 g dry sherry
- 80 g raw sugar
- 2 dried bay leaves
- 8 white peppercorns (see Tips)
- 6 sprigs fresh thyme, leaves only
- 1 spring onion/shallot, trimmed and cut into halves
Jelly topping
- 1 gelatine leaf (titanium strength)
- 80 g Port
- Nutrition
- per 1 portion
- Calories
- 1945.5 kJ / 463.2 kcal
- Protein
- 14.5 g
- Carbohydrates
- 11.8 g
- Fat
- 33.9 g
- Saturated Fat
- 20.9 g
- Fibre
- 0.7 g
- Sodium
- 630.7 mg
Alternative recipes
Pork and chicken terrine
3h 20min
Brandy cream
15min
Apple, leek and sage sauce
15min
Smoked trout pâté
3h 15min
Champagne poached chicken terrine
1h 30min
Quince paste
4小時 10 分
Earl Grey and whisky glaze
1h
Apple and ginger paste
6小時 15 分
Chicken liver pâté
2h 20min
Cranberry and rosemary chutney
40min
French chicken liver pâté (L'Atelier Gourmet Food)
4小時 15 分
Mint sauce
5min