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Silky Chicken and Apple Pate with Dippers - Back to School Lunchbox Snack


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Ingredients

12 portion(s)

Pate Mousse

  • 500 grams chicken livers
  • 1 onion, quatered
  • 150 grams unsalted butter, 50g + 100g separated
  • 1 bay leaf, optional but nice
  • 1 apple, quatered
  • 1/2 teaspoon Edc vege stock concentrate
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 100 grams full fat cream or sour cream

Dippers

  • vegetable crudities and crackers, to serve
  • Choose from:, cucumber, apple, celery, spring onion, cauliflower, carrot or other favourites
  • Crackers:, Mary's Gone Crackers are nice, or rice crackers or your kids favourite
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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. In the mixing bowl chop the onion for 3 secs./speed 5.  Add 50 grams of the butter and the bay leaf and sauté for 7 mins./Varoma/speed 1.5 with the MC removed.  
  3. Add the reserved apples and sauté for another 7 mins./Varoma/speed 1.5 with the MC removed. If it has not stuck and is not yet golden, sauté for a further 3 mins.  
  4. Meanwhile wash the livers well in cold water and remove any membranes, then pat dry with paper towel.  
  5. Add the livers to the mixing bowl and sauté for a further 5 mins./Varoma/R/speed 1 with the MC removed.  
  6. 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.  
  7. Let them rest for 5 minutes while you add the seasonings to the bowl, the nutmeg, stock concentrate and pepper.   
  8. Place a cup on top the the Thermomix lid and weigh your cream into it. As you will be adding it when the blades are going. If you butter does not have measuring lines on the paper do the same to weigh the 100g butter.  
  9. Puree the livers for 10 secs./speed 7. 
  10. Scrape down, replace the lid and with the MC removed turn to speed 3 or 4 and slowly add the butter then the cream.  
  11. Scrape down then puree for 20 seconds increasing to speed 10. Scrape down and repeat.  
  12. Strain by pushing through a fine mesh sieve. This is not strictly necessary but it is a Chef's Secret and makes your pate super smooth and very little is wasted. Use the back of a large spoon or a rubber spatular to push the pate through the sieve.  
  13. Distribute amongst small ramekins or preferably small containers with lids.  
  14. Cover and refrigerate for at least 4 hours, or overnight.  
  15. 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.  
  16. Pack for lunch with a small container of vegetable crudités for dipping, such as cucumber, celery, spring onion, cauliflower florets, or with apple slices. You can also pack crackers of course! 
  17. Make sure you pack your pate and crudités with an ice pack in a cool bag lunchbox.  
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Accessories you need

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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 will be posting a few more variants, say Sherry & Sage pate for the adults! 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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • I so appreciate this recipe.

    Submitted by Lael on 7. December 2014 - 16:52.

    I so appreciate this recipe. It was perfect for me to make since I'd not ever made pate' before. It was simple compared to other recipes I considered. I like that it doesn't contain pork nor did I have to cover with a layer of butter. 

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  • Hi Lara do you have any

    Submitted by Therm o Naturale on 26. October 2014 - 09:47.

    Hi Lara

    do you have any recommendations to substitute for the cream in this? Dairy is no good for us but I'd love to make it for the kids, husband and myself!

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  • Omg, thank you for posting

    Submitted by Surfjan1972 on 16. September 2014 - 14:19.

    Omg, thank you for posting this. It's by far the nicest preservactive free pate I have ever eaten. And my two year old loves it too! 

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  • Thanks! Can't wait to try

    Submitted by penno on 28. April 2014 - 18:12.

    Thanks! Can't wait to try this recipe! 

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  • penno wrote: Could I replace

    Submitted by Stone Soup on 28. April 2014 - 08:11.

    penno

    Could I replace the apple for say nuts or something for different taste?

    The apple is there to give it a sweet taste that appeals to kids (and adults!) but you can either use another fruit like plum, pear or orange (add a little sage if using orange). Or use another onion and caramelise well. 

    Or you can omit altogether. Either way you can add nuts. 

    Adding nuts will affect the texture - ie. if you add a nut flour then it will be dryer and also less smooth, however you absolutely can top it with toasted nuts for a more sophisticated flavour ( I would recomend toasted slivered almonds or chopped toasted hazelnuts). 

     

    Hope this helps, let me know how it goes!

     

    www.facebook.com/stonesoupmelbourne

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  • Could I replace the apple for

    Submitted by penno on 27. April 2014 - 23:49.

    Could I replace the apple for say nuts or something for different taste?

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  • So, so happy with how silky

    Submitted by Stone Soup on 30. January 2014 - 09:38.

    So, so happy with how silky this came out! Next time I'll add more apple but its perfect just as it is. 

    www.facebook.com/stonesoupmelbourne

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