Top Rated Party bitesView Recipe
View: Ingredients|Nutrition|Facts|Comments
Chicken and cranberry pate
Fresh cranberries are used in this delicious pate.
What you need
- 100 g cranberries
- 6 tsp brandy
- 50 g button mushrooms, wiped and chopped
- 100 g onions, peeled and chopped
- 25 g celery, trimmed and chopped
- 25 g rindless smoked streaky bacon, roughly chopped
- 1 clove garlic, peeled and crushed
- 100 g chicken livers, trimmed
- 175 g chicken breasts, chopped
- 1 egg
- 275 g minced pork
- 1/4 tsp ground mace
- 1/2 tsp salt
- 1 dash freshly ground black pepper
- 1 1/2 tsp gelatine
- 6 tsp water
- to garnish
- 5 cranberries
- 5 juniper berries
- 2 bay leaves
Method
Place the cranberries in a bowl with the brandy. Leave to soak overnight.
Melt the butter in a frying pan. Add the mushrooms, onion, celery, bacon and garlic. Cover. Cook gently for 7-10 min or until softened.
Add the chicken livers. Saute for 2-3 min. Remove from heat. Allow to cool.
Preheat oven to 160°C.
Put chicken liver mixture into a blender or food processor. Add the chopped chicken and eggs. Blend together.
Transfer mixture to a large bowl. Add the minced meat, mace, thyme and seasoning until well blended.
Stir in gently the soaked cranberries and remaining liquid into the mixture.
Spoon into a deep 750 ml / 1.25 pt ovenproof dish. Level the surface. Cover with foil. Stand the dish in a roasting tin half filled with boiling water. Cook in the oven for 2 hours.
Allow to cool for about 1 days.
Sprinkle the gelatine over the measured water. Leave to soak for 5 min.
Carefully strain any juices from the pate into a measuring jug. Make up to 150 ml with water. Pour the liquid into a small saucepan. Heat gently. Add the gelatine. Cook gently, stirring occasionally until dissolved. Allow to cool slightly.
Garnish the top of the pate with cranberries, juniper berries and bay leaves. Carefully pour over the gelatine mixture to cover. Allow to cool.
-
My Cookbooks Add Recipe My List Add Recipe -
Preparation 20 minutes Cook 2 hours, 10 minutes Waiting » 8 hours Stand 8 hours Total 10 ½ hours -
Energy 296 kcal/serving Fat 5.27 g/serving Carbohydrates 85.03 g/serving Glycaemic Index 4 Glycaemic Load 0.65 
Serving suggestion
Melba toast.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1242 | 424 | 10475 | 8350 |
| Energy (kcal) | 296 | 101 | 2500 | 2000 |
| Protein (g) | 22.1 | 7.54 | ||
| Carbohydrate (g) | 15.0 | 5.12 | 345 | 275 |
| Fat (g) | 15.4 | 5.27 | 95 | 70 |
| Fat (saturated) (g) | 5.54 | 1.90 | ||
| Fibre (g) | 4.51 | 1.54 | ||
| Sodium (mg) | 301 | 103 | ||
| Salt (equivalent) (g) | 0.75 | 0.26 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 1049 | 358 | 800 |
| Vitamin B-12 (µg) | 4.42 | 1.51 | 1 |
| Vitamin B-6 (mg) | 0.60 | 0.21 | 2 |
| Vitamin C (mg) | 21.0 | 7.18 | 60 |
| Vitamin D (µg) | 13.5 | 4.63 | 266 |
| Vitamin E (mg) | 0.52 | 0.18 | 10 |
| Zinc (mg) | 2.25 | 0.77 | 15 |
| Calcium (mg) | 29.5 | 10.1 | 800 |
| Folate (mcg) | 137 | 46.9 | 200 |
| Iron (mg) | 2.58 | 0.88 | 14 |
| Magnesium (mg) | 30.7 | 10.5 | 300 |
| Niacin (mg) | 7.66 | 2.62 | 18 |
| Pantothenic acid (mg) | 2.08 | 0.71 | 6 |
| Riboflavin (mg) | 0.58 | 0.20 | 1.6 |
| Phosphorous (mg) | 237 | 81.3 | 800 |
| Thiamin (mg) | 0.49 | 0.17 | 1.4 |
This recipe is:
Citrus free
Corn-free
Cow-dairy free
Dairy free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible ground mace, bay leaves, juniper berries or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
|
|
|
You must be logged in to leave comments.
Show all comments