This coarse-textured pâté, deliciously flavoured with garlic and fresh coriander, 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 or other bread, plus some crisp vegetable sticks and crunchy radishes.
Use chicken livers instead of turkey livers, or a mixture of the two. * Replace the Marsala with medium sherry. * For a turkey and apricot pâté, omit the lentils and instead use 55 g (2 oz) dried apricots, diced, and 115 g (4 oz) mushrooms, finely chopped. Cook with the minced turkey and livers in step 2. Replace the Marsala with 2 tbsp brandy. Dried apricots are a useful source of vitamin A (through beta-carotene) and one of the richest fruit sources of iron.
Turkey livers are a rich source of iron, zinc, vitamin A and many of the B vitamins, especially B12. The iron present in the livers is in a form that is easily absorbed by the human body. * 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.
Excellent source of folate, iron, niacin, vitamin A, vitamin B2, vitamin B6, vitamin B12. Good source of copper, vitamin B1, vitamin C, zinc. Useful source of potassium, selenium, vitamin E.