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Snacks
Chicken Liver Pâté with Port
An elegant and silky-smooth pâté infused with port wine and heavy cream, perfect as a standalone starter or spread over toast.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Clean the liver and sear for 2 minutes.
2
Sauté the onion and carrots, add the spices and port wine, and reduce.
3
Add the liver and cook through until done.
4
Pour in the cream and let it reduce and absorb.
5
Let cool, blend until smooth, and press through a sieve.
6
Fold in the whipped butter.
7
Pack tightly into a baking dish and bake for 35 minutes at 175°C (350°F).
8
Cool down and chill in the refrigerator for 24 hours.
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