Chicken liver and cranberry pate recipe

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Chicken liver and cranberrry patty hero
  • Rating: 4 stars
  • Cost per serving: 80p
  • 15mins to prepare, 15mins to cook and 1hr chilling Takes: 15mins to prepare, 15mins to cook and 1hr chilling
  • 6 Serves: 6
  • Freezable

Trim the chicken livers removing any sinews or green bits.

Melt 25g of the butter in a large frying pan, add the livers, garlic, shallots, thyme and half the cranberries and sauté for about 8-10 minutes or until thoroughly cooked. Transfer the mixture to a food processor and whizz until smooth. Add 75g butter and the cream and whizz again. Season to taste.

Divide the mixture between 6 small ramekins and smooth the surface. Scatter over the remaining cranberries.
Melt the remaining 50g butter allowing the milk solids to settle out and spoon the yellow butter over the surface of the pâtés.

Chill for at least 1 hour. Serve with melba toast. 

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  • 500g chicken livers, thawed if frozen
  • 150g unsalted butter
  • 1 clove garlic, crushed
  • 2 shallots, chopped
  • 25g dried cranberries
  • 1tsp dried thyme
  • 4tbsp double cream
  • salt
  • ground black pepper
  • Melba toast to serve
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Each serving contains
  • Calories 556 28%
  • Sugar 6.2g 7%
  • Fat 34.4g 50%
  • Saturates 17.3g 87%
  • Salt 2.3g 39%
of an adult's Reference Intake amount. Find out more
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