You are here:
  1. Home
  2. Sauces, dips & spreads
  3. Paleo Chicken, Sage & Brandy Pate - Dairy Free Option


1 Paleo Chicken, Sage & Brandy Pate - Dairy Free Option

2 Sauces, dips & spreads recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Paleo Chicken, Sage & Brandy Pate - Dairy Free Option

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

12 portion(s)

Pate Mousse

  • 500 grams chicken livers, organic
  • 200 grams unsalted butter, 50g + 150g separated
  • FOR DAIRY FREE, use 200g pork fat, bacon drippings or chicken fat or a combination of them. Beef fat is too hard. Coconut oil could also be used or ghee.
  • 7 sage leafs (fresh), or 1 tsp dry
  • 1 apple, quartered or use 1 onion if no apples
  • 3 tablespoons brandy, or port or sherry
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg

Dippers

  • vegetable crudities and Paleo Rye Bread, to serve
  • Choose from:, cucumber, apple, celery, spring onion, cauliflower, carrot or other favourites
Add to shopping list
5

Recipe's preparation

    Silky Chicken and Apple Pate

  1. In the mixing bowl chop the apples for 3 secs./speed 5. Set apple aside.  

  2. Add 50g of the butter and the sage leaves and saute for 10 mins/Varmoma/Gentle stir setting. 

  3. Meanwhile wash the livers well in cold water and remove any membranes, then pat dry with paper towel.  

  4. Add the livers to the mixing bowl and sauté for a further 5 mins./Varoma/R/Gentle stir setting with the MC removed. After a minute or two add the brand in through the top. 

  5. Check the livers, the should be browed on the outside and just a little pink in the middle. If not cooked enough cook for another 1 or 2 minutes.  

  6. Let them rest for 5 minutes while you add the seasonings to the bowl, the nutmeg, salt and pepper.   

  7. Meanwhile prepare your dishes or containers by pouring in bolilng water, leaving for a minute then carefully pouring out and leaving to dry. 

  8. Weigh in the 150g of butter and puree for 1 min/seed 10 (turn off reverse first). Or transfer to a blender and blend until smooth, scraping down as needed.  

  9. Cover and refrigerate for at least 4 hours, or overnight. Keep in the fridge for up to 5 days, or freeze once cool. Simply take one from the freezer and pop in the fridge overnight to pack for lunch the next morning.  

     

  10. Pack for lunch with a small container of vegetable crudités for dipping, such as cucumber, celery, spring onion, cauliflower florets, or with apple slices.  

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

This is a great snack for little ones, especially if you are on the GAPS diet or following a Paleo lifestyle. I developed the recipe to get my little girl to eat more liver. Now that I have realised how easy it is to make divine pate with the Thermomix, I make it all the time! Makes 12 kid size serves or about 8 generous adult serves. However if entertaining, this makes 4-6 ramekins the size you would buy normally so one batch would be enough for at least 20 people on a platter with veggie crudities and crackers.  

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Any chance to get the answer

    Submitted by iflairview on 12. July 2016 - 08:02.

    Any chance to get the answer to the above questio? Thanks

    Best regards,


    Irene

    Login or register to post comments

  • When do you add the apple

    Submitted by Walphie on 28. December 2014 - 01:37.

    tmrc_emoticons.) When do you add the apple back in?

    Login or register to post comments