Chicken Liver Pate
This is an classic tasting, easy pate with a wonderfully smooth yet rich flavour. It’s perfect to make ahead for entertaining and is a must on any charcuterie board. We just love it with generously buttered melba toast, often in front of the TV with a generous glass of red wine. Bliss!
So much nicer than shop bought! If you have the opportunity to choose, shop for paler chicken livers as they have a mellower flavour than deep-red ones.
Soaking the chicken livers in milk gets rid of the metallic taste, they are so much nicer! You can also soak the livers in wate, but it better in milk.
STORAGE
Refrigerator: Tightly covered, your pate will last for up to one week. If you want to keep it longer, pour some melted clarified butter on top of the pate to seal it. You will need to re apply every time you take some pate out. This will enable the pate to last up to a month in the fridge.
Freezer: Freeze for up to 3 months, making sure it is well wrapped and sealed. Thaw overnight in the fridge.
It’s worth dividing the pate into smaller dishes so you only need to have a small amount open at a time.
Chicken Liver Pate
Equipment
- TM31, TM5 or TM6
Ingredients
- 400 grams chicken livers trimmed
- milk enough to cover livers
- 1 clove garlic peeled
- 2 shallots peeled and cut in half
- 50 grams butter
- 2 slices streaky bacon rind removed, finely chopped
- 1 bay leaf
- 1/2 tsp dried thyme
- 50 grams cream
- 50 grams brandy
- 2 tsp green peppercorns optional
- salt & pepper to taste
- extra 150g melted butter to cover cooked pate
Instructions
- Place the trimmed chicken livers into a container or bowl and cover with milk. Cover and pop into the fridge for 2 -6 hours.
- Add garlic and shallots to Thermomix Bowl. Chop 3 secs/speed 5. Scrap down sides of the bowl.
- Add butter (50g), bacon, bay and thyme. Saute 5 mins/varoma/speed 1/no measuring cup, simmering basket sitting on lid.
- Rinse and dry livers. Season well with salt and pepper.
- Add livers to Thermomix Bowl and cook 7 mins/100°/speed 1/no measuring cup, simmering basket sitting on lid.
- Add cream and brandy and mix 20 secs/speed 7. Adjust seasong to taste and mix 10 secs/speed 7.
- Sieve pate and stir through peppercorns if using. Place into several small jars. Cool then cover with melted butter.