Poultry Pate

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Poultry Pate
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
319
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie319 kcal(15 %)
Protein38.25 g(39 %)
Fat16.73 g(14 %)
Carbohydrates1.37 g(1 %)
Sugar added0 g(0 %)
Roughage0.46 g(2 %)
Vitamin A256.46 mg(32,058 %)
Vitamin D0.62 μg(3 %)
Vitamin E2.24 mg(19 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.22 mg(20 %)
Niacin23.24 mg(194 %)
Vitamin B₆0.73 mg(52 %)
Folate18.74 μg(6 %)
Pantothenic acid1.18 mg(20 %)
Biotin1.08 μg(2 %)
Vitamin B₁₂0.73 μg(24 %)
Vitamin C6.68 mg(7 %)
Potassium397.27 mg(10 %)
Calcium39.12 mg(4 %)
Magnesium50.27 mg(17 %)
Iron1.68 mg(11 %)
Iodine15 μg(8 %)
Zinc1.27 mg(16 %)
Saturated fatty acids8.61 g
Cholesterol173.44 mg
Author of this recipe:

Ingredients

for
8
Ingredients
½ cup
2
shallots (finely chopped)
1 clove
garlic (crushed)
2 sprigs
3.333 cups
Minced chicken
3.333 cups
chicken (diced)
2 tablespoons
Tarragon chopped (optional)
2
eggs (plus 2 egg yolks, lightly beaten)
4 cups
Swiss chard (leaves only)
Product recommendation
Suggested variation: Chicken and Mushroom Terrine Try adding 250 g / 9 oz / 1 cup mixed wild mushrooms to the shallot mixture for extra flavour

Preparation steps

1.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3.
2.
Heat the butter in a pan and sweat the shallot and garlic with the thyme until softened. Set aside to cool.
3.
In a large bowl, mix together the chicken mince and meat with the tarragon and mix into the shallot mixture once cooled. Add the beaten eggs and incorporate fully, then season generously.
4.
Steam the Swiss chard leaves for 3-4 minutes until tender, then pat dry with kitchen towel.
5.
Line a terrine mould with cling film, then line with the chard leaves, overlapping each one and leaving plenty hanging over the sides of the mould. Spoon the chicken mixture unto the mould, then fold the chard leaves over to cover.
6.
Cover the terrine with a layer of greaseproof paper, then foil and secure with string. Place in a roasting tin and fill the roasting tin with boiling water to halfway up the sides of the mould.
7.
Bake in the oven for 45 minutes or until the juices run clear. Leave to cool completely in the mould, then remove and slice thickly before serving.