Pate with Port
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400 g chicken livers
- • 1 onion (finely diced)
- • 3 cloves garlic (crushed)
- • 1 small bunch fresh thyme (woody stems discarded, finely chopped)
- • 60 g low fat cream cheese
- • 60 ml port
- • 2 tbsp redcurrant jelly
- • low calorie cooking spray
- • salt and freshly ground black pepper
Preparation Steps
Spray the frying pan with low calorie cooking spray and sauté the onions over a medium heat for 5 minutes.
Remove any sinew from the livers and cut any large pieces in half.
Add to the pan with the garlic and thyme and cook for 5-6 minutes, until the liver is cooked through. It should still be pink in the middle, but not raw or bloody.
Add 2 tbsp of port (reserving the rest for the topping) and allow a minute for the liquid to evaporate.
Put the liver in a food processor along with the cream cheese and blitz for a few seconds until smooth.
Add some salt and pepper to taste.
Spoon the pate into 6 individual small ramekin dishes, cover and pop in the refrigerator.
Place the remaining port and the redcurrant jelly into a small saucepan and place over a medium heat.
Whisk together until well combined and bring to a boil for 1-2 minutes.
Spoon the redcurrant and port jelly evenly onto the top of the pate to form a sweet glaze.
Refrigerate for 2-3 hours before serving with some crackers or some vegetable crudités.