Quick look
- prep 15min cook 1 hour
- serves 6
This coarse-textured pâté, deliciously flavored with garlic and cilantro, combines minced turkey and turkey livers with lentils for a starter that has considerably less fat than a traditional pâté. Serve with toasted slices of brioche, plus some crisp vegetable sticks and crunchy radishes.
Ingredients
- 1/3 cup (60 g) green lentils
- 4 shallots, finely chopped
- 1 pound lean minced turkey
- ¼ pound turkey livers, chopped
- Salt and pepper
- Sprigs of fresh coriander to garnish
- 1 1/2 tbsp canola oil
- 1 garlic clove, crushed
- ¼ pound turkey livers, chopped
- 1/4 cup (60 ml) dry Marsala wine
- 1/2 cup (30 g) fresh cilantro
- 1
Put the lentils in a saucepan, cover generously with water and bring to the boil. Simmer for about 45 minutes or until tender. Drain well and set aside to cool.
- 2
Heat the oil in a large frying pan and fry the shallots and garlic over a medium–high heat for 2 minutes or until they have softened. Reduce the heat to medium and add the minced chicken and the livers. Cook, stirring, for 8–10 minutes.
- 3
Pour in the marsala, bring to the boil and allow the mixture to bubble for 1–2 minutes. Season with salt and pepper.
- 4
Transfer the mixture to a food processor. Add the coriander leaves and cooked lentils, then process for a few seconds until the mixture becomes a coarse paste. Alternatively, finely chop the coriander and mash all the ingredients together thoroughly using a fork.
- 5
Spoon into six ramekins, pressing down well with the back of the spoon. Cover and chill for about 2 hours before serving. Garnish with fresh coriander sprigs and serve.
