Chicken liver pate with pomegranate

Recipe By:TASTE
Serves:4-6
Cooking Time:5 minutes
Cook's Tips:To make the extra-long breadsticks, slice Italian breadsticks into thin lengths, drizzle with olive oil and grill until golden brown.
Prep Time:20 minutes

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

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Place the chicken-liver pâté in the freezer for 15 minutes. Un-mould and slice into thick pieces. Sprinkle each side with pistachio nuts.
  2. Heat a nonstick pan until hot then quickly sear each piece. Keep warm in the oven until all the pieces have been seared.
  3. Place on a few baby cos lettuce leaves, scatter over the strawberries and drizzle with the warmed pomegranate concentrate. 
  4. Serve with extra-long breadsticks.
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Free Range Chicken Liver Pâté 125 g
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Raw Shelled Pistachios 100 g
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Cos Lettuce Head
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Strawberries 250 g
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Ciabatta Bread Sticks 4 pk
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Verlaque Pomegranate Concentrate 150 ml
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