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Chicken Liver Pâté with Figs, Chutney and Ciabatta Toast

Simple chicken liver pâté served with homemade fig chutney, fresh salad, and toasted ciabatta. Perfect for picnics or dinner parties.

AppetiserDinner PartyPâtéChicken LiverChutney
Estimated Nutrition
Calories
1021.4
kcal / serving
6128.4 kcal total
Carbs
74.3g
per serving
445.6 g total
Fat
70g
per serving
420.2 g total
Protein
23.8g
per serving
142.8 g total
Cook Time
20
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Demerara Sugar
50
g
Crystallised Ginger
finely sliced
CondimentsSauces
200
ml
Cider Vinegar
for chutney
1
tbsp
Cider Vinegar
for salad dressing
1
tsp
Dijon Mustard
Dairy
50
g
Butter
used for roasting
250
g
Butter
remaining amount for purée
75
ml
Clarified Butter
to seal the top
Fruits
100
g
Sultanas
50
g
Raisins
325
g
Dried Figs
cut in half
8
piece
Fresh Figs
cut into quarters
GrainsCereals
1
loaf
Ciabatta Bread
thinly sliced
Liquids
75
ml
Madeira
Meat
500
g
Chicken Livers
trimmed
NutsSeeds
2
tbsp
Tarragon Leaves
freshly chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
piece
Bay Leaf
for garnish
2
sprig
Thyme
fresh, for garnish
2
piece
Chives
for garnish
1
tsp
Rosemary
fresh, finely chopped
0.5
tsp
Nutmeg
freshly grated
1
tsp
Allspice
ground
OilsFats
1
tbsp
Olive Oil
for drizzling bread
1
tbsp
Vegetable Oil
for chutney
3
tbsp
Olive Oil
for salad dressing
Vegetables
2
piece
Shallot
finely diced
150
g
Mixed Leaf Salad

Method

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