Chicken liver and pistachio pate

[goldfish]

Way to go, Gert!  Recipe of the Day on the TM Recipe Community!!

[cecilia]

Congratulations, GertbySea, on this recipe being selected for a new Thermomix publication.

[gertbysea]

Why thank you. An oldie but a goodie and the recipe is too. Look forward to seeing the new book.

Gert

[cottchick]

Just made this and it was so easy and so perfectly delicious, thanks Gretchen!
Serena

[gertbysea]

You are very welcome Serena.

Gretchen

[hopefulcook]

I love this pate too. Has anyone ever made the jelly for the top? I am thinking champagne /pepper corn a la Masterchef (was it Kate last year who did jelly in everything?) Anyone done this already?

[LucyW]

I'm looking forward to trying this. I have never worked with livers before but hear they are full of nutrients.
Do you try and source organic ones?

[jessie36]

This pate sounds great I have taken some duck livers from the freezer and will try to adapt this recipe with the orange juice to it, I think it will work, duck liver is not as strong as the chicken liver.  I have made the duck pate in the past but like the sound of this one. will try today and let you know the outcome.

[gertbysea]

I have made this with duck livers and Grand Marnier. Yummy. I wish I could get suck livers up here.

Gert

[Deniser]

Congratulations GBS on both the recipe and being in the new book.

[jessie36]

Hi Gert

I made the pate but used duck livers and followed the balance of your recipe unfortunately had only 250 grams of livers so had to adjust the ingredients accordingly the pate was brilliant cant wait for the ladies to try, I also sprinkled some pistachios on top looks different for a pate instead of the clarified butter.  Very festive.  Thank you for your recipe. 

[gertbysea]

Glad you liked it. It is all about the obscene amount of butter  

Gert

[cookie1]

I believe I have heard the saying "butter makes it better."

[jessie36]

Hi Gert, made your liver pate recipe and it was a huge success, but I have created all want the recipe and how to make it alas they don't have a thermy, a definite winner. thank you again.

[gertbysea]

Good one Jessie. Let it cool and toss it in a blender. No problem. Maybe not a smooth but just fine. You can freeze it easily. Line some ramikens with plastic wrap pour the  mixture into the ramikens , cover the top . When  cooled down just lift the Pâté out of the ramikens and maybe another wrap of  the wrap and toss in the freezer. I usually make one big on and several small ones for the freezer. Great for surprise guests .

Gert