Paté always makes a great starter and this tasty chicken and walnut paté recipe can be made in minutes. Wholemeal toast is particularly good with this recipe but white toast is fine too. It is up to you, so serve whatever kind of toast you prefer, even offer both wholemeal and white if you have dinner guests and are not sure about their preference.
Making your own paté is such a good idea because, let's face it, shop-bought paté is nothing special. Anyone can buy paté and serve it with toast and then what is going to impress your dinner guests, the fact you can make toast? No, follow a recipe like this and make your own. Not only will your culinary skills be more appreciated but the flavour will be so much better.
This recipe features liver sausage, walnuts, sherry and more, and while the paté itself might have a rustic appearance, the flavour is quite sophisticated. Serve this typical French paté and just sit back and listen to all the compliments coming your way, because they will.
175g (6 oz) liver sausage
125g (4 1/2 oz) cooked chicken, chopped
1 clove garlic, crushed
50g (1 3/4 oz) walnuts, roughly chopped
Freshly ground black pepper
3 tablespoons medium sherry
Toast, to serve
Sprigs of parsley, for garnish
Mash the sausage, garlic and sherry until smooth.
Add the pepper, walnuts and chicken.
Divide between 4 individual dishes and garnish with parsley.
Serve with buttered wholemeal or white toast.
Paté is a very popular idea for a starter because it is meaty, tasty and everyone will be able to identify it. Because paté is such a carnivores' dish it is ideal for meat lovers. If you would prefer a fish paté you might prefer this fish mousse recipe instead. Anyway you may serve this with toast triangles (cut each slice of toast into 4 triangles) and butter which is soft enough to spread. Some fruit preserves are also great with paté because the sweetness contrasts so well, or you could try a sweet chutney or similar. This is quite a filling recipe so keep the portions small if there is a main dish on the way soon afterwards.
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