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Recipe: Chicken And Port Pate
Similar Categories: Chicken, Port, Pate
2 tablespoons butter
1 small onion chopped
2 cloves of garlic
500g chicken livers
1 teaspoon dried thyme
1/2 cup port
1/4 cup cream
Method:
Saute onion and garlic in butter until transluscent. Add chicken livers.
Cook chicken livers until they've changed colour and are browned all over.
Add thyme and port and allow to simmer for 15 to
20 minutes until the liquid is reduced by half. Add cream and stir through.
Allow the livers to cool slightly and then place
in a food processor and blend until smooth.
Spoon pate into tubs. Cover the top with wrap,
ensuring the wrap is pressed against the pate to
stop any air between the plastic film and the
pate creating any steam in the air gap. Chill and serve.
1 small onion chopped
2 cloves of garlic
500g chicken livers
1 teaspoon dried thyme
1/2 cup port
1/4 cup cream
Method:
Saute onion and garlic in butter until transluscent. Add chicken livers.
Cook chicken livers until they've changed colour and are browned all over.
Add thyme and port and allow to simmer for 15 to
20 minutes until the liquid is reduced by half. Add cream and stir through.
Allow the livers to cool slightly and then place
in a food processor and blend until smooth.
Spoon pate into tubs. Cover the top with wrap,
ensuring the wrap is pressed against the pate to
stop any air between the plastic film and the
pate creating any steam in the air gap. Chill and serve.
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