Port and Peppercorn Pâté
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 2929 cal |
| pro | 3 g3g pro |
| total fat | 1 g1g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 1 g1g carb |
| fibre | 0 g0g fibre |
| chol | 68 mg68mg chol |
| sodium | 34 mg34mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 77 iron |
| vit A | 5252 vit A |
| vit C | 33 vit C |
| folate | 3737 folate |
Decorated with a colourful mixed peppercorn crust, this pâté makes a festive presentation. It is lighter than most traditional pâtés because it uses light cream cheese instead of butter.
Ingredients
- 1 tbsp butter 1 tbsp butter
- 1 onion , chopped1 onion, chopped
- 2 cloves garlic , minced2 cloves garlic, minced
- 1/4 tsp dried thyme 1/4 tsp dried thyme
- 1 lb chicken livers , halved and trimmed1 lb chicken livers, halved and trimmed
- 1/4 cup port 1/4 cup port or brandy
- 1/4 cup light cream cheese 1/4 cup light cream cheese
- 1/2 tsp dry mustard 1/2 tsp dry mustard
- 1/4 tsp ground cloves 1/4 tsp ground cloves
- 1/4 tsp allspice 1/4 tsp allspice
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 tbsp mixed peppercorns , coarsely cracked1 tbsp mixed peppercorns, coarsely cracked
- 1 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh parsley
Preparation
In skillet, melt butter over medium heat; cook onion, garlic and thyme, stirring often, for 3 minutes or until softened. Add chicken livers; cook, stirring often, for 8 minutes or just until slightly pink inside. Remove from heat; let stand for 5 minutes.
In food processor, purée together liver mixture, port, cream cheese, mustard, cloves, allspice, salt and pepper until smooth. Transfer to serving bowl. Place plastic wrap directly on surface; refrigerate for at least 4 hours or until firm. (Make-ahead: Refrigerate for up to 1 day.) Sprinkle with peppercorns and parsley.
- Keywords : Appetizers; French; Make-Ahead; Refrigerate/Chill; Chicken; Winter; Cream cheese; Brandy;
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