Hot pâté toasts
Smoky bacon, calvados & crunchy cornichons
Hot pâté toasts
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
Nutrition per serving
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Calories 189 9%
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Fat 5.2g 7%
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Saturates 1.9g 10%
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Sugars 2.4g 3%
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Salt 0.6g 10%
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Protein 7.2g 14%
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Carbs 24.8g 10%
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Fibre 1.4g -
Of an adult's reference intake
Tap For Method
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
Tap For Method
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.
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© 2022 Jamie Oliver Enterprises Limited
© 2022 Jamie Oliver Enterprises Limited