Port and Peppercorn Pâté
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.
Servings: 2 cups (500 mL).
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 29 |
| pro | 3 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 68 mg |
| sodium | 34 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 7% |
| vit A | 52% |
| vit C | 3% |
| folate | 37% |
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1 tbsp (15 mL) butter
1 onion, chopped
2 cloves garlic, minced
1/4 tsp (1 mL) dried thyme
1 lb (500 g) chicken livers, halved and trimmed
1/4 cup (50 mL) port or brandy
1/4 cup (50 mL) light cream cheese
1/2 tsp (2 mL) dry mustard
1/4 tsp (1 mL) each ground cloves, allspice, salt and pepper
1 tbsp (15 mL) mixed peppercorns, coarsely cracked
1 tbsp (15 mL) 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.
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For more ideas on cooking with Real Cream, click here |
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