Quick & Easy

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.
CHICKEN AND PORT PATE ON POLENTA CRISPS
48 Item
50M

Ingredients

Polenta crisps

Method

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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