Mary Berrys Baked Chicken Liver Pâté
Really tasty yet low-fat and gluten-free chicken liver pâté
Equipment
Ingredients
- 125 g Maize Grits (or polenta)
- 1 Clove of Garlic (Chopped)
- 125 g Streaky Bacon Rashers (Rinds removed and coarsely chopped)
- 2 tsp Fresh Thyme
- 500 g Chicken Livers (trimmed)
- 1 Egg
- 4 tbsp Brandy
- ½ tsp Nutmeg
- 60 g Butter (melted)
- Salt and Pepper
Instructions
- Line the tin with tin foil, leaving 2-inch overhang on each side. Preheat the oven to 160℃/140℃Fan/Gas 3.
- Add the 125 g Maize Grits, 1 Clove of Garlic, 2 tsp Fresh Thyme and 125 g Streaky Bacon Rashers to the food processor and work until finely chopped.
- Add the 500 g Chicken Livers, 4 tbsp Brandy, 1 Egg, ½ tsp Nutmeg, salt and pepper. Puree until smooth. Add the 60 g Butter and puree again.
- Put the pate mixture into the prepared loaf tin, level the surface and fold the foil over the top. Place in a roasting tin, and pour in boiling water so it comes up halfway on the tin. Bake in the oven for 1 hour.
- Insert a skewer or sharp knife in the middle of the pate. If it comes out clean, the pate is cooked. Leave the pate to cool completely, then cover and chill overnight. To serve, cut the pate into slices.
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Organise every recipe you love in one beautifully designed, fully hyperlinked Digital Recipe Planner Download your copy now!Nutrition
Calories: 233kcalCarbohydrates: 12gProtein: 16gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 252mgSodium: 414mgPotassium: 208mgFiber: 2gSugar: 0.3gVitamin A: 7165IUVitamin C: 12mgCalcium: 13mgIron: 6mg
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