close
Advertisement
Magazine
 

Turkey and lentil pâté

This coarse–textured pâté, deliciously flavoured with garlic and fresh coriander, combines turkey mince and chicken livers with lentils for a starter that has considerably less fat than a traditional pâté. Serve with toasted slices of brioche or other bread, plus some crisp vegetables.

Turkey and lentil pt

Ingredients

  • ¼ cup (45 g) green lentils
  • 1½ tablespoons sunflower oil
  • 4 French shallots, finely chopped
  • 1 clove garlic, crushed
  • 500 g turkey mince
  • 125 g chicken livers, well trimmed and chopped
  • 3 tablespoons dry Marsala winesalt and pepper
  • 1 cup (30 g) fresh coriander leaves
  • sprigs of fresh coriander to serve

Preparation

  1. Put the lentils in a saucepan, cover generously with water and bring to the boil.
  2. Simmer for about 45 minutes or until tender.
  3. Drain well and set aside to cool.
  4. Heat the oil in a large frying pan and fry the shallots and garlic over a moderately high heat for 2 minutes or until they have softened.
  5. Reduce the heat to moderate and add the turkey mince and the livers.
  6. Cook, stirring, for 8–10 minutes.
  7. Pour in the Marsala, bring to the boil and allow the mixture to bubble for 1–2 minutes.
  8. Season with salt and pepper.
  9. Transfer the mixture to a food processor.
  10. Add the coriander leaves and cooked lentils, and process for a few seconds to form a coarse paste consistency.
  11. Alternatively, chop the coriander finely, and mash all the ingredients together thoroughly using a fork.
  12. Spoon into 6 ramekins, pressing down well with the back of the spoon.
  13. Cover and chill for about 2 hours before serving with toast, garnished with fresh coriander sprigs.

Serves 6
Preparation: 15 minutes, plus about 2 hours chilling
Cooking: 1 hour



Source:

Perfect Poultry

Click here for more cookbooks...

More Recipes

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Advertisement