Photo: Anna Pelzer
Chicken liver pâté with celeriac remoulade, apple and watercress salad, champagne and lemon thyme jelly and seeded flatbread crackers
41 ingredients
1 hr + 1 hr
Serves 4
openrecipes
Chicken liver pâté is a French farmhouse classic, served here with another firm favourite, celeriac remoulade.
Estimated Nutrition (whole recipe, rough)
1288
Calories
54g
Protein
55g
Fat
147g
Carbs
Counts 20 of 26 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken Liver | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Champagne | not in our table | 0 |
| Water | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
| Celeriac | not in our table | 0 |
| Salad Dressing | 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
- 1 shallot
- 1 garlic
- 1 sprig lemon thyme, leaves picked
- 100g/3½oz clarified butter
- 500g/1lb 2oz chicken livers
- salt and freshly ground black pepper
- 2 tbsp brandy
- 4 tbsp double cream
- 500ml/18fl oz good champagne
- 55g/2oz caster sugar
- 4 leaves gelatine
- 12 lemon thyme leaves
- 250g/9oz plain flour
- pinch sugar
- pinch salt
- 175ml/6fl oz warm water
- 25g/1oz soft butter
- 2 tbsp sesame seeds
- 2 tbsp poppy seeds
- 1½ tsp English mustard
- ½ tsp flaked sea salt
- large pinch black pepper
- ½ tbsp white wine vinegar
- 1½ tbsp lemon juice
- ½ lemon
- 2 free-range eggs
- 300ml/10fl oz vegetable oil
- 1 celeriac
- 120g/4¼oz mayonnaise
- 25g/1oz capers
- 40g/1½oz gherkins
- 4 tsp wholegrain mustard
- 1 tsp chopped flatleaf parsley
- 50ml/2fl oz crème fraîche
- 2 tsp lemon juice
- salt and freshly ground black pepper
- 3 Granny Smith apples, peeled and cut into fine batons
- small bunch watercress
- , for salad dressing olive oil
- ½ lemon, juice only
- salt and freshly ground black pepper
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