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Liver Pate
Preparation time:
40 mins
Calorific value (per portion):
1047 kJ / 250 kcal
Ingredients for 10 portions
- 600 g chicken livers
- Salt
- 100 ml Kikkoman Naturally Brewed Soy Sauce
- 100 ml sake (or white wine)
- 50 g sugar
- 1 small piece of ginger
- 20 ml of peanut oil
- 20 g green pepper, coarsely chopped
- 100 g baby rocket leaves
- 3 figs
- 1 thin baguette
- Approx. 30 g grated Parmesan
Preparation
Chop up the livers, rub them with salt, wash them under running water and drain well. Bring the soy sauce, sake, sugar and 160 ml water to the boil. Peel the ginger, cut it into small pieces, add to the pan with the liver and cook for approx. 10-15 minutes at a medium heat.
Allow the liver to cool slightly before blending it with 3 tbsp. of the cooking water and oil. Season with pepper. Wash the rocket leaves and figs thoroughly. Cut the figs into wedges.
Bake the Baguette if necessary, cut it into slices and spread them with pate. Serve with a rocket leaf topping, a fig wedge and sprinkling of Parmesan.
Used products in this recipe
Ingredients for 10 portions
- 600 g chicken livers
- Salt
- 100 ml Kikkoman Naturally Brewed Soy Sauce
- 100 ml sake (or white wine)
- 50 g sugar
- 1 small piece of ginger
- 20 ml of peanut oil
- 20 g green pepper, coarsely chopped
- 100 g baby rocket leaves
- 3 figs
- 1 thin baguette
- Approx. 30 g grated Parmesan