Makes 750ml
Keeps for one week in the fridge
Nutritional info per 1 Tbsp (15ml):
Carbs: 0.01 g
Fat: 0.16 g
Protein: 0.08 g
1. Melt 120g butter in a deep frying pan and add the onions, the bacon and the
bay leaf. Fry gently on a medium heat until the onions are golden and very
soft.
2. Add thyme and continue to cook for 2. another 3 minutes.
3. Turn up the heat and add the chicken livers. Fry them until they are soft but
still a little pink and then stir through the garlic for a minute.
4. Add the sherry and cook for a minute until the alcohol has cooked off.
5. Then, add the cream and cook together for another minute.
6. Pour the contents of the pan into the food processor and blitz until the
mixture is smooth. Add the soft butter and the parsley and blitz until it is all
combined.
7. Season generously with salt and pepper and pour into a pate dish. Place the
bay leaf on the top of the pate and pour a thin layer of melted butter or
duck fat over it. This layer stops the pate from oxidising and helps to
preserve the lovely blush pink colour.
8. Refrigerate until the pate is cold all the way through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 486 | ||
Calories from Fat: 422 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.9g | 63 % | |
Saturated Fat 20.7g | 104 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 249.9mg | 77 % | |
Sodium 277.8mg | 10 % | |
Potassium 210.1mg | 6 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.7g | ||
Protein 11g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 486
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