Chicken Heart Pâté

1. 1

   Throw the hearts, diced chicken breast, chopped tomatoes, onion, carrots and parsnip into boiling water and let it all simmer for at least 30 minutes.

2. 2

   Take the lid off the pan and let the liquid reduce itself for about fiftenn minutes.

3. 3

   Sieve the mixture, trying not to loose the liquid - it makes great soup.

4. 4

   Put all the boiled ingredients into a large bowl (or back into the pan) and add lard, tomato concentrate and chickpea. Mix thoroughy with a spoon.

5. 5

   Set up the food processor and blend everything together until a fine paste is made. It should have the consistency of dumpling dough, if it's toothick add some broth or brine.

6. 6

   Put the paste into a cake tin and bake for about 1.5 hour in 250 degrees centigrade. Poke the pate once in a while to check if it's ready.

7. 7

   When properly baked, take the pate out of the tin and let it cool down. Serve in slices on a buttered toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.