£5.99
Solid Spoon
This strong and stylish spoon looks great and will ensure that your non-stick pans remain scratch-free!
Spiced chicken liver pate with redcurrant toast
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Nutritional Info
Calories per serving
211KCal
Ingredients
- 200g chicken livers
- 1 garlic clove, crushed
- pinch fresh thyme
- 1 tsp grain mustard
- ½ tsp smoked paprika
- 2 tbsps white wine
- 30g light margarine
- salt and black pepper
- 4 slices gluten free brown bread
- 2 tbsps red currant jelly
Cooking Instructions
- Preheat a non-stick frying pan until hot. Add the margarine and garlic and cook for 1-2 minutes before adding the chicken livers, continue to dry fry until lightly browned, seasoning with salt and black pepper.
- Once browned remove from the pan and pour into a blender. Add the remaining ingredients (except the gluten free brown bread and redcurrant jelly) and blend until smooth.
- Pass through a sieve and pour into individual dishes. Refrigerate for at least 2 hours to allow to set.
- Serve with a side salad and toasted gluten free bread spread with red currant jelly not butter.
Tips
Do not over cook the liver as this will lead to the pate being dry and grainy in texture.
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