Hot pâté toasts

Name: Hot pâté toasts
Total time: 20 min
Yield: 4
Ingredients: 1 shallot; 1 clove of garlic; 1 free-range chicken liver; 1 free-range chicken heart; 1 rasher of higher-welfare smoked streaky bacon; 10 g salted butter; 1 big splash of calvados; 50 g cornichons; ½ a bunch of fresh flat-leaf parsley (15g); white wine vinegar; 4 slices of baguette; extra virgin olive oil

Smoky bacon, calvados & crunchy cornichons

“Made using the giblets of a chicken, this delicious pâté topped with crunchy cornichons is right up there on the flavour scale. ”

Serves 4

Cooks In20 minutes

DifficultyNot too tricky

Bread

Nutrition per serving

Calories 189 9%
Fat 5.2g 7%
Saturates 1.9g 10%
Sugars 2.4g 3%
Salt 0.6g 10%
Protein 7.2g 14%
Carbs 24.8g 10%
Fibre 1.4g -

Of an adult's reference intake

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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Ingredients

1 shallot
1 clove of garlic
1 free-range chicken liver
1 free-range chicken heart
1 rasher of higher-welfare smoked streaky bacon
10 g salted butter
1 big splash of calvados
50 g cornichons
½ a bunch of fresh flat-leaf parsley , (15g)
white wine vinegar
4 slices of baguette
extra virgin olive oil

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Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Watch the show

Tap For Ingredients

Method

Peel and roughly chop the shallot and peel and finely slice the garlic.
Trim away any sinew from the chicken liver and heart and roughly chop the bacon.
Place the bacon in a small non-stick frying pan over a medium-high heat and dry fry for 5 minutes, then add the butter, shallot and garlic and cook for a further 5 minutes, or until softened.
Add the liver and heart and colour all over, then pour over the calvados. Carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside tip it all onto a board and finely chop into a coarse pâté.
Slice the cornichons in half lengthways and place in a bowl, then pick in the parsley leaves, and add a splash of white wine vinegar.
Toast the baguette slices on a griddle over a high heat, then drizzle with extra virgin olive oil. Spread over the pâté and top with the cornichons, then get stuck in.