Skip to main content Search
Chicken and port pâté

Chicken and port pâté
4.9 15 ratings
Prep. 10 min
Total 1 h 30 min
2 portions
Sign up for free

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 630.7 mg
Protein 14.5 g
Calories 1945.5 kJ / 463.2 kcal
Fat 33.9 g
Fibre 0.7 g
Saturated Fat 20.9 g
Carbohydrates 11.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Cooking for Me and You 70 Recipes
Australia and New Zealand
Dips & savoury spreads 52 Recipes
Australia and New Zealand

You might also like...

Dukkah

4.8(36)

25 min

Red onion relish

4.6(39)

50 min

Plum sauce

4.4(25)

55 min

Brandy cream

4.9(21)

15 min

Little pots of chocolate créme

2.7(24)

1 h 15 min

The best ricotta gnocchi

4.5(56)

3 h 45 min

Coleslaw (Thermomix® Cutter)

4.5(17)

10 min

Veal sweetbreads with creamy white wine sauce

4.7(3)

3 h 30 min

Stewed fruit compote

5.0(10)

55 min

Brandy custard (TM6)

4.3(28)

15 min

Meatloaf with onion gravy

3.7(33)

1 h 30 min

Mango, ginger and chilli chutney

4.8(84)

25 h 10 min