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Pâté with Herbs


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Ingredients

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Pâté

  • 50 grams Butter
  • 2 onions (medium), Chopped roughly
  • 2 cloves garlic fresh
  • 500 grams chicken livers, Cleaned and trimmed
  • 3 slices streaky bacon, cured, Chopped
  • 2 sprigs fresh thyme, leaves only
  • 1 sprig rosemary leaves, Fresh
  • 1 pinch ground allspice
  • 2 bay leaves
  • 2 level tablespoons brandy, Or Cointreau
  • salt flakes to taste
  • freshly ground black pepper, to taste
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Recipe's preparation

    Pâté.
  1. Prepare chicken livers by cutting off any greenish bits and the connective threads. Chop roughly and set aside. Heat butterin TM bowl then add onion and garlic. Chop finely on speed 8 for five seconds. Scrape down sides and repeat 3-4 seconds. Cook onion on varoma heat speed 3 for 4 minutes. Add livers and bacon and cook for six minutes same settings. Add the rest of the ingredients and continue to cook until all liquid has cooked off. Time will depend on how much juices were in livers. Remove bay leaves and process until smooth speed 9.  Spoon into a bowl and serve with Melba toasts. If made ahead of time press into a shallow dish and cover with melted butter. Very decadent but will stop discoloration due to pâté coming in contact with air.

  2. Will keep for up to 3 days in fridge. Use brandy not cherry brandy essence. It changed automatically on being published. Really annoying when that happens.

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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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  • Great recipe. Forgot to

    Submitted by korrick on 7. November 2015 - 09:59.

    Great recipe. Forgot to remove the bay leaf but it wasn't  a problem because it churned up when whizzed on speed 10. This indefinitely a lower fat content pate but still lots of flavour. 

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  • Delish!!! This is much better

    Submitted by Hotlips on 29. May 2015 - 13:54.

    Delish!!! This is much better than any bought one I've tried. Thanks so much. 

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  • Yum absolutely love chicken

    Submitted by Siobhan g on 26. November 2012 - 20:24.

    Yum absolutely love chicken liver pâté will definitely try this  tmrc_emoticons.D

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  • Hi tracy, just double checked

    Submitted by Panoukla on 26. November 2012 - 17:10.

    Hi tracy, just double checked the recipe and it is correct. It is a lighter version pate. I did a little research and found a similar recipe that added more  butter after the purée step. If you decided to try it, do a taste test and whiz in more before setting in fridge. One thing I missed was to set TM on reverse after adding bay leaves or they would be difficult to remove. During my research I saw a suggestion that used chicken stock jelly over the top to prevent oxidizing if you want to cut down on the fat content.

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  • Just a question on the

    Submitted by tracy_hilton on 26. November 2012 - 11:49.

    Just a question on the quanityt of butter, is it really 50g or is that a typo?  I ask because it is significantly less butter than is usually required for pate and I am always a bit reluctant to be the first tp try a brand new recipe as I have found they often have typos in them which results in the recipe failing completely wasting my time and money.  If it is correct I will be thrilled as it looks like a low fat pate alternative.  Thanks.

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  • Just a question on the

    Submitted by tracy_hilton on 26. November 2012 - 11:49.

    Just a question on the quanityt of butter, is it really 50g or is that a typo?  I ask because it is significantly less butter than is usually required for pate and I am always a bit reluctant to be the first tp try a brand new recipe as I have found they often have typos in them which results in the recipe failing completely wasting my time and money.  If it is correct I will be thrilled as it looks like a low fat pate alternative.  Thanks.

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