Chicken and port pâté

Chicken and port pâté

4.9 15 valoraciones

Prep. 10min

Total 1h 30min

2 portions

Ingredientes

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

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 630.7 mg

Proteína 14.5 g

Calorías 1945.5 kJ / 463.2 kcal

Grasa 33.9 g

Fibra 0.7 g

Grasas saturadas 20.9 g

Carbohidratos 11.8 g

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