This coarse-textured pâté, deliciously flavoured with garlic and fresh coriander, combines minced chicken and chicken 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.
*Replace the Marsala with medium sherry. *Chicken and apricot pâté: Omit the lentils and instead use ⅓ cup (45 g) dried apricot halves, chopped, and 115 g mushrooms, finely chopped. Cook with the minced chicken and livers in step 2. Replace the marsala with 2 tbsp brandy.
Lentils can be used as a substitute for meat in recipes such as hamburgers. Just replace about half the meat with cooked lentils and follow the recipe as usual. This cuts the amount of fat and cholesterol and increases the fibre content.
GI estimate not able to be calculated because the carbohydrate content is minimal.