Photo: Lily Banse
Chicken liver pâté with melba toast and onions Madagascan
23 ingredients
30 min
Serves 4
openrecipes
Onions are cooked with raisins to make the chutney for this chicken liver pâté.
Estimated Nutrition (whole recipe, rough)
713
Calories
40g
Protein
35g
Fat
63g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken Liver | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50ml/2fl oz olive oil
- 500g/1lb 2oz small onions
- 50g/1¾oz caster sugar
- and freshly ground saltblack pepper
- 2 bay leaves
- few sprigs of thyme
- 125g/4½oz raisins
- 150ml/5fl oz white wine vinegar
- 100g/3½oz tomato purée
- 2 tbsp chopped flatleaf parsley
- 200g/7oz unsalted butter
- 1 large onion
- and freshly ground saltblack pepper
- 2 bay leaves
- 3 large sprigs thyme
- 4 juniper berries
- pinch freshly grated nutmeg
- 200g/7oz smoked streaky bacon
- 500g/1lb 2oz chicken livers
- 2 tbsp brandy
- 100g/3½oz cold unsalted butter
- 100ml/3½fl oz clarified butter
- 4 slices white bread
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes