Chicken Liver Pate
A quick, silky smooth and inexpensive chicken liver pate. Perfect on toast or as part of a charcuterie board.
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Servings: 8
Equipment
- TM31, TM5 or TM6
Ingredients
- 400 grams chicken livers trimmed
- milk enough to cover livers
- 1 clove garlic peeled
- 2 shallots peeled and cut in half
- 50 grams butter
- 2 slices streaky bacon rind removed, finely chopped
- 1 bay leaf
- ½ tsp dried thyme
- 50 grams cream
- 50 grams brandy
- 2 tsp green peppercorns optional
- salt & pepper to taste
- extra 150g melted butter to cover cooked pate
Instructions
- Place the trimmed chicken livers into a container or bowl and cover with milk. Cover and pop into the fridge for 2 -6 hours.
- Add garlic and shallots to Thermomix Bowl. Chop 3 secs/speed 5. Scrap down sides of the bowl.
- Add butter (50g), bacon, bay and thyme. Saute 5 mins/varoma/speed 1/no measuring cup, simmering basket sitting on lid.
- Rinse and dry livers. Season well with salt and pepper.
- Add livers to Thermomix Bowl and cook 7 mins/100°/speed 1/no measuring cup, simmering basket sitting on lid.
- Add cream and brandy and mix 20 secs/speed 7. Adjust seasong to taste and mix 10 secs/speed 7.
- Sieve pate and stir through peppercorns if using. Place into several small jars. Cool then cover with melted butter.
Notes
See tips and notes in post above.