Photo: Lily Banse
Chicken liver pâté with beetroot jelly
17 ingredients
1 hr
Serves 6
openrecipes
A rich pâté flavoured with brandy, Maderia and port. An earthy beetroot jelly and crisp chicken skin ups the ante.
Estimated Nutrition (whole recipe, rough)
622
Calories
70g
Protein
24g
Fat
27g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken Liver | 100g cooked | 165 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| 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
- 4 whole beetroots
- 100ml/3½fl oz red wine vinegar
- 25g/1oz sugar
- salt and freshly ground black pepper
- 2 gelatine
- 4 shallots
- 100ml/3½fl oz brandy
- 100ml/3½fl oz Madeira
- 100ml/3½fl oz port
- sprig fresh thyme
- 1 bay leaf
- 1 garlic
- 500g/1lb 2oz chicken livers
- 4 free-range eggs
- 300g/10½oz butter
- 3 chicken legs, poached for 20 minutes in chicken stock
- 6 baby golden beetroot
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