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SEARED CHICKEN LIVER PATE WITH A DRIZZLE OF POMEGRANATE

  • Writer: The Rainbow Team
    The Rainbow Team
  • Dec 23, 2016
  • 1 min read

Ingredients

2 x 125 g tubs chicken liver pâté 100 g shelled pistachios 70 g baby cos lettuce, for serving 12 strawberries, chopped Italian bread sticks Verlaque five-spice Persian pomegranate concentrate

Cooking Instructions

Place the chicken-liver pâté in the freezer for 15 minutes. Un-mould and slice into thick pieces. Sprinkle each side with pistachio nuts. Heat a nonstick pan until hot then quickly sear each piece. Keep warm in the oven until all the pieces have been seared. Place on a few baby cos lettuce leaves, scatter over the strawberries and drizzle with the warmed pomegranate concentrate. Serve with extra-long breadsticks.

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