Homemade Chicken Liver and Cranberry Pâté

Name: Homemade Chicken Liver and Cranberry Pâté
Ingredients: 5 ml/1 tsp vegetable oil; 2 shallots, finely sliced; 500 g/1¼ lb chicken livers; 250 ml/8 fl oz/1 cup chicken stock; 115 g/4 oz/1 cup cranberries; 30 ml/2 tbsp Madeira; 225 g/8 oz/1 cup butter, softened; 2.5 ml/½ tsp ground allspice; 90 g (3½ oz) unsalted butter, cubed salt and ground black pepper; 90 g (3½ oz) unsalted butter, cubed salt and ground black pepper; 90 g (3½ oz) unsalted butter, cubed salt and ground black pepper

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Pâtés are very common in the Baltic region, as they are a tasty way of using every part of an animal. Chicken pâté is simple and rich in flavour. Here is a modern version, which includes some zesty cranberries. Serve with crusty rye bread.

Ingredients

5 ml/1 tsp vegetable oil
2 shallots, finely sliced

Starter
Gluten-free

Method

Put the oil in a deep frying pan and heat over a medium heat. Add the shallots and cook for 2-3 minutes, or until beginning to soften.
Add the chicken livers and the stock, and bring to the boil. Reduce the temperature and simmer for 20 minutes, or until the livers are tender.

Per portion Energy 246kcal/1019kJ; Protein 9.8g; Carbohydrate 1.9g, of which sugars 1.5g; Fat 19.9g, of which saturates 13.2g; Cholesterol 242mg; Calcium 11mg; Fibre 0.3g; Sodium 212mg.