Chicken and port pâté

Chicken and port pâté

4.9 14 valutazione

Prep. 10min

Totale 1h 30min

2 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 630.7 mg

Proteine 14.5 g

Calorie 1945.5 kJ / 463.2 kcal

Grassi 33.9 g

Fibre 0.7 g

Grassi saturi 20.9 g

Carboidrati 11.8 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Cooking for Me and You 70 ricette
Australia e Nuova Zelanda

Dips & savoury spreads 52 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Salsa verde

5min

Pâtè with Riesling

3h

Brandy butter

10min

Tartare sauce

10min

Chicken liver pâté

2h 20min

Smoked trout pâté

3h 15min

Prawn and trout terrine with horseradish cream

3h 25min

Coq au vin blanc with polenta madeleines

1h 45min

Ruby kingfish with citrus yoghurt dressing

2h 30min

Orange liqueur zabaglione

15min

Cranberry bacon stuffing

10min

Mint sauce

5min