Pate with Port
A slimming friendly twist on a family favourite starter, we've kept the port for a touch of luxury while keeping the calories low!
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NutritionPer Serving
- Calories111
- Carbs6.7g
- Protein13g
- Fat2g
- Saturates0.7g
- Sugars5.8g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Pate is such a luxurious and indulgent treat that is often enjoyed as a starter on special occasions. However, it’s usually made with lots of butter and isn’t particularly slimming-friendly!
We love a challenge, so with a few clever swaps we’ve come up with a delicious Pate with Port recipe with a kick of port flavour, and it’s as rich and delicious as the full fat version!
Ideal for a starter for your Christmas dinner (or ANY dinner, really!), you could serve this with a couple of water biscuits, a wedge of crusty bread or a plate of colourful veggie crudités for a lighter version of a holiday classic. We’ve perfected a few slimming friendly starters and snacks, including Mini Pork and Stilton Pies:
This pate is perfect for pre-prepping in advance as it can be frozen! Simply use freezer-friendly ramekins and defrost overnight, ready to plate up with whatever accompaniment you like. If you’re looking for more recipes to make in advance, try our Christmas Calzone:
Take a look at our Christmas category for even more delicious festive recipes!
What diets is this Pate with Port suitable for?
Pate with Port can be enjoyed on gluten free diets, but be take care to ensure there’s no gluten in whatever you serve it on.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Pate with Port?
Chicken livers are an essential ingredient of pate, and you can find them at most supermarkets or at your local butcher. Redcurrant jelly should be available in supermarkets all year round in the condiment aisle, but even more widely in the run up to Christmas!
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A mini food processor is essential for a smooth consistency, and you can pick them up on Amazon.
A set of individual ramekins are ideal for serving this pate for easy dipping and spreading. You can get them in supermarkets, or on Amazon.
How many calories are in this Pate with Port?
This Pate with Port is included in our Everyday Light category because it contains just 111 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Pate with Port recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Spray the frying pan with low calorie cooking spray and sauté the onions over a medium heat for 5 minutes.
Step 2
Remove any sinew from the livers and cut any large pieces in half.
Step 3
Add to the pan with the garlic and thyme and cook for 5-6 minutes, until the liver is cooked through. It should still be pink in the middle, but not raw or bloody.
Step 4
Add 2 tbsp of port (reserving the rest for the topping) and allow a minute for the liquid to evaporate.
Step 5
Put the liver in a food processor along with the cream cheese and blitz for a few seconds until smooth.
Step 6
Add some salt and pepper to taste.
Step 7
Spoon the pate into 6 individual small ramekin dishes, cover and pop in the refrigerator.
Step 8
Place the remaining port and the redcurrant jelly into a small saucepan and place over a medium heat.
Step 9
Whisk together until well combined and bring to a boil for 1-2 minutes.
Step 10
Spoon the redcurrant and port jelly evenly on to the top of the pate to form a sweet glaze.
Step 11
Refrigerate for 2-3 hours before serving with some crackers or some vegetable crudités.
What could I serve with this Pate with Port?
This part works wonderfully with simple accompaniments like a crusty roll, water biscuits or fresh crunchy vegetables. For more Christmas treat ideas, take a look at the following:
How do you know when Pate with Port is cooked?
You should cook this Pate with Port until the liver is cooked through. It should still be pink in the middle, but not raw or bloody. This will take around 6 minutes in total.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Pate with Port in the fridge?
Ideally you should eat this recipe within 4 hours of serving it.
If you have any leftovers, then make sure that you allow them to cool as soon as possible before popping them in a container with a lid and refrigerating. Leftovers of this Pate with Port can be kept in the fridge for around 2 days.
Can I freeze Pate with Port?
YES you can freeze this recipe! If you do, then remember to do the following:
- Allow it to cool and then freeze as soon as it is cold enough in individual portions.
- Place in a container or bag that is suitable for freezing.
- Add a label with the recipe name and what date you froze it (no one likes mystery meat!)
How do I reheat Pate with Port?
No need to reheat! Simply defrost from frozen overnight and serve.
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Pate with Port
A slimming friendly twist on a family favourite starter, we've kept the port for a touch of luxury while keeping the calories low!
-
Prep Time
15 MINS
-
Cook Time
12 MINS
- KCals 111
- Carbs 6.7G
Instructions
- Spray the frying pan with low calorie cooking spray and sauté the onions over a medium heat for 5 minutes.
- Remove any sinew from the livers and cut any large pieces in half.
- Add to the pan with the garlic and thyme and cook for 5-6 minutes, until the liver is cooked through. It should still be pink in the middle, but not raw or bloody.
- Add 2 tbsp of port (reserving the rest for the topping) and allow a minute for the liquid to evaporate.
- Put the liver in a food processor along with the cream cheese and blitz for a few seconds until smooth.
- Add some salt and pepper to taste.
- Spoon the pate into 6 individual small ramekin dishes, cover and pop in the refrigerator.
- Place the remaining port and the redcurrant jelly into a small saucepan and place over a medium heat.
- Whisk together until well combined and bring to a boil for 1-2 minutes.
- Spoon the redcurrant and port jelly evenly onto the top of the pate to form a sweet glaze.
- Refrigerate for 2-3 hours before serving with some crackers or some vegetable crudités.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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6 comments
See what others have to say
PatriciaWednesday 16th December 2020
The pate was delicious bit the jelly did not set on top. What did I do wrong?
LisaMonday 21st December 2020
Hi Patricia
It sounds like you just need to leave the jelly on the stove for a little longer to reduce down. It should only take another minute or so. Hope this helps.
Lucea TurnerSunday 22nd November 2020
Made the pate yesterday, it is LUSH! There is none left, my son polished it off. Not as firm as I expected but still very, very tasty. This is now on my Christmas menu. A real winner!
HollyMonday 23rd November 2020
Hi Lucea, so glad you enjoyed the Pate with Port!
ZoeSaturday 14th November 2020
This sounds fab – do you know how long the pate last for in the fridge? Thanks.
SharonMonday 16th November 2020
Hi Zoe, thanks for getting in touch with your question. The Pate with Port will keep for about 2 days in the fridge. Do hope you enjoy the recipe!
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