Jamie drizzling honey on top of a fig tart

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Hot pâté toasts
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Hot pâté toasts

Smoky bacon, calvados & crunchy cornichons

Hot pâté toasts
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20 mins
Not Too Tricky

serves 4

About the recipe

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


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie and Jimmy's Friday Night Feast

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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

10g salted butter

1 big splash of calvados

50g cornichons

½ a bunch of fresh flat-leaf parsley (15g)

white wine vinegar

4 slices of baguette

extra virgin olive oil

Method

  1. Peel and roughly chop the shallot and peel and finely slice the garlic.
  2. Trim away any sinew from the chicken liver and heart and roughly chop the bacon.
  3. 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.
  4. 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.
  5. 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.
  6. 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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