Recipe

Chicken and port pâté on polenta crisps

For such a tasty result, pâté is surprisingly easy to make. Try this chicken and port pâté on polenta crisps next time you have a dinner party gathering. Finished with sour cherries and chervil, they taste delicious.

May 31, 2011 2:00pm
  • 50 mins cooking
  • Makes 48 Item
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Ingredients

Chicken and port pâté on polenta crisps
  • 50 gram (1½ ounces) butter, softened
  • 300 gram (9½ ounces) chicken livers, trimmed
  • 2 shallots (50g), chopped finely
  • 1 clove garlic, crushed
  • 2 tablespoon port
  • 48 (approximately 100g) drained seeded sour cherries
  • 48 fresh chervil sprigs
Polenta crisps
  • 1 cup (250ml) water
  • 2 cup (500ml) chicken stock
  • 3/4 cup (125g) polenta
  • 30 gram (1 ounce) butter
  • vegetable oil, for deep-frying

Method

Chicken and port pâté on polenta crisps
  • 1
    For polenta crisps, Oil 8cm x 25cm (3¼-inch x 10-inch) bar cake pan. Combine the water and stock in medium saucepan, bring to the boil; gradually add polenta, stirring constantly. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens. Stir in butter, season to taste, then spread polenta into prepared pan; cool 10 minutes. Cover; refrigerate about 2 hours or until firm. Trim edges; cut in half lengthways, then slice into 1cm (½-inch) pieces. Heat oil in wok; deep-fry polenta, in batches, until browned. Drain on absorbent paper..
  • 2
    Meanwhile, heat half the butter in medium frying pan; cook livers, in batches, until just browned. Remove from pan.
  • 3
    Cook shallot and garlic in same pan, stirring, until shallot softens. Add port; cook, uncovered, until almost all of the liquid has evaporated.
  • 4
    Blend or process livers with shallot mixture until smooth. Push mixture through sieve; discard solids.
  • 5
    Blend or process pâté mixture with remaining butter until smooth. Transfer to small bowl, cover; refrigerate pâté 2 hours.
  • 6
    Serve pâté on polenta crisps; top each with a cherry and a sprig of chervil.

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