Castle Maclellan chicken liver pate
Chicken Liver Pâtéwith Scottish heather honey. At Castle MacLellan, in Dumfries&Galloway, we believe in sourcing the finest Scottish ingredients for our pâtés. A smooth, rich and creamy chicken liver pâtéenhanced with the sweetness of Scottish heather honey. Other delicious pâtés in the range: Luxury Orkney Crab Terrine with lemon juice&Galloway mustard. Oven Roasted Mushroom Pâtéwith garlic&thyme. Rannoch Smoked Duck Pâtéwith Bramley apply jelly. Scottish Smoked Salmon Pâtéwith lemon juice&horseradish. Profits are used by the Kavli Foundation to support humanitarian projects worldwide. Please feel free to send your own recipes and ideas to us at: Castle MacLellan Recipes,. Riverside, Dee Walk, Kirkcudbright,. Dumfries&Galloway, DG6 4DR. All suggestions will be considered for inclusion on our website: www.castlemaclellan.co.uk
Chicken Liver (34%), Pork Fat (32%), Water, Cream, Wheat Flour, Scottish Heather Honey (2.5%), Chicken Stock, Potato Starch, Salt, Parsley, Thyme, Black Pepper, Preservative (Sodium Nitrite), Chicken Stock contains: Chicken Extract, Salt
Preparation & Storage
- Three quick and easy things to do with Chicken Liver PâtéVenison Medallions with Chicken and Scottish Heather Honey Pâté, Madeira and Mushroom SaucePan fryvenison medallions for three minutes either side. Place a scoop of the pâtéon top of each of the venison medallions. Serve with Madeira and mushroom sauce (recipe below).To make sauce use one pot of Castle MacLellan Oven Roasted Mushroom Pâtéand dilute with beef stock and Madeira.Chicken PâtéCanapésBuy good quality crackers from any supermarket and sandwich with pâté.Garlic and Chicken CiabattaToast the ciabatta, brush with garlic butter then spread with pâté.Sprinkle with parmesan and place under the grill.
Store refrigerated below 5°CEat within 4 days of openingNot suitable for home freezing