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Chicken Liver Pate With Madeira Recipe
|Chicken livers||7 Ounce|
|Crumbled sage leaves||2|
|Thyme sprig||1 , crumbled|
|Madeira||1⁄3 Cup (5.33 tbs)|
|Sliced onions||3 1⁄2 Ounce|
|Butter||1⁄4 Cup (4 tbs)|
|Tomato ketchup||2 Tablespoon|
Serving size: Complete recipe
Calories 998 Calories from Fat 561
% Daily Value*
Total Fat 64 g98.5%
Saturated Fat 36.8 g184%
Trans Fat 0.1 g
Cholesterol 805.6 mg
Sodium 768.2 mg32%
Total Carbohydrates 62 g20.6%
Dietary Fiber 29.3 g117%
Sugars 13.2 g
Protein 43 g85.1%
Vitamin A 549.5% Vitamin C 113.3%
Calcium 118.5% Iron 209.1%
*Based on a 2000 Calorie diet
Cut each one into 2 or 3 pieces.
Put in a bowl with the crumbled sage and thyme.
Pour the Madeira over and leave to marinate for 1 hour (optional).
Cover the bowl with saran wrap (cling film), prick in several places with a fork and microwave on HIGH for 3 minutes.
Remove the chicken livers from their cooking liquid with a slotted spoon and put into a food processor.
Put the onions into the bowl containing the cooking liquid, cover and microwave on HIGH for 4 minutes.
Puree the chicken livers, gradually adding the onions in the cooking liquid until smooth.
Add the butter in small pieces, then the tomato ketchup.
Add salt and pepper to taste.
Pass the mixture through a fine strainer (sieve) to obtain an extremely smooth cream.
Pour this into a small bowl, cover with saran wrap (cling film) and chill in the refrigerator for at least 4 hours.