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Horse&Camel Wine Bar Pate w Grand Marnier & Thyme



6 portion(s)


  • half onion, (I prefer white, but red or brown is good too)
  • 30 grams Butter
  • 1 tsp Thyme, dried or fresh
  • 250g chicken livers, cut into 3cm pieces
  • half tsp white pepper, or to taste
  • half tsp salt, or to taste
  • 2 tbsp Grand Marnier, (brandy or rum)
  • 125 grams extra butter, chilled & chopped into cubes
  • 1 tbsp extra butter, melted for sealing each pate


  • 6 small ramekins

Recipe's preparation

  1. 1. Add onion to bowl & chop 3sec/sp6. Scrape down & repeat.

    2. Add 30 grams butter & thyme to bowl. Saute 4min/100C/sp1

    3. Add livers, salt & pepper. Cook 7mins/100C/Counter-clockwise operation/Gentle stir setting

    4. Cool slightly & add chopped butter & Grand Marnier. Process 20sec/sp9.

    5. pour into 6 ramekins (2-3 tablespoons worth in each) & chill in fridge for 1 hour.

    6. Melt about 1 tablespoon butter & drizzle a little over each ramekin & swirl to just cover pate. Chill again & serve.


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If each ramekin is well wrapped in cling wrap can be frozen very successfully. It will defrost well within 15-30 mins or transfer into fridge day before required.

We serve with hot crusty bread with a side of caperberries or cornichons (baby dill pickles) typically French but my Polish background would serve with Black/rye bread & sour cream. ENJOY


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