Chicken and Port Pate with Jelly topping by Pips mob. A Thermomix <sup>®</sup> recipe in the category Starters on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Chicken and Port Pate with Jelly topping

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Ingredients

6 portion(s)

Chicken and Port Pate with Jelly topping

pate

Milk, to soak livers
500 g chicken livers
1 cloves garlic
1 brown onion
50 g Butter
1 sprigs rosemary
40 g tomato paste
30 g Port, or Brandy
1 tbsp dried cranberries
1 tbsp shelled pistachio
1 sprigs parsley leaf, fresh
1 pinches salt
1 pinches ground black pepper
1 dried bay leaf
2 tbsp cream, whipping, 30-40% fat

jelly

2 tsp gelatin
250 g Boiling water
1 tsp honey
bayleaves, to decorate
mixed peppercorns, to decorate

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6

24h 10min

Preparation 24h 0min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Starter

Recipe's preparation

Pate with jelly topping

Clean and soak livers in milk overnight.
Rinse livers and drain before use.

Before starting pate make jelly.
Mix together gelatin, boiling water and honey. Stir until combined and leave to cool while you make the pate.

Place garlic, onion and rosemary into bowl, chop 3 Sec/Sp 7. Scrape down sides of bowl.
Add butter and saute, 3 Min/120/Sp 1.

Add chicken livers, tomato paste, Port, cranberries, pistachios, parsley, seasoning, bay leaf and cream. Blend 10 Sec/Sp 6. Scrape down sides of bowl. Cook 6 Min/100/Sp 3.

Blend pate 20 Sec/Sp 7 until smooth.
Pour into 6 small ramekins, smooth top and clean edges of dish.
Put bayleaf and peppercorns on top of pate, cover with jelly.

Place in fridge to set.

Serve with cornichons and crackers.

If you would like to freeze, omit jelly topping and top with melted butter.
Consume within a few days of making or freeze up to one month.

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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.