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.
- Portion size 500 servings
Ingredients
Method
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.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 34 mg
- Protein 3 g
- Calories 29.0
- Total fat 1 g
- Cholesterol 68 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
%RDI
- Iron 7.0
- Folate 37.0
- Calcium 1.0
- Vitamin A 52.0
- Vitamin C 3.0
