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+ servings

Pate with Port

  • Prep Time
    15 MINS
  • Cook Time
    12 MINS
  • KCals 111
  • Carbs 6.7G
  • WW Points:
  • 2 Green
  • 2 Blue
  • 2 Purple
6 Servings


  • 400 g chicken livers
  • 1 onion finely diced
  • 3 cloves garlic crushed
  • 1 small bunch fresh thyme woody stems discarded, finely chopped
  • 60 g low fat cream cheese
  • 60 ml port
  • 2 tbsp redcurrant jelly
  • low calorie cooking spray
  • salt and freshly ground black pepper


  1. Spray the frying pan with low calorie cooking spray and sauté the onions over a medium heat for 5 minutes.

  2. Remove any sinew from the livers and cut any large pieces in half.

  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.

  4. Add 2 tbsp of port (reserving the rest for the topping) and allow a minute for the liquid to evaporate.

  5. Put the liver in a food processor along with the cream cheese and blitz for a few seconds until smooth.

  6. Add some salt and pepper to taste.

  7. Spoon the pate into 6 individual small ramekin dishes, cover and  pop in the refrigerator.

  8. Place the remaining port and the redcurrant jelly into a small saucepan and place over a medium heat.

  9. Whisk together until well combined and bring to a boil for 1-2 minutes.

  10. Spoon the redcurrant and port jelly evenly onto the top of the pate to form a sweet glaze.

  11. Refrigerate for 2-3 hours before serving with some crackers or some vegetable crudités.