Chicken liver and pistachio pate

[cookie1]

The joys of pregnancy.

[Chelsea (Thermie Groupie)]

Not long to go now Caroline. Soon you will be able to munch on goodies of all description again! 

[CarolineW]

Yes, you're right Chelsea.  I think I'd better just hang onto my self discipline for a bit longer rather than risk it, however much it seems OTT to me. 

I did a quick search to see why all the info is so hyper about liver, and apparently they seriously doubt that a baby can safely tolerate any animal based vitamin A    It's very tempting to ignore the advice, as surely plenty of mothers used to eat liver without knowing there was a problem, and produced perfectly healthy babies.  Plus my body really fancies some liver, and I generally listen to my body first and foremost, as I think it knows what it's doing. 

But perhaps it's actually the iron that it wants (could explain the very low energy levels) and I should just look for another source.  Like you say, better to resist the temptation as it's only a few more weeks to go.

[Chelsea (Thermie Groupie)]

I'm a spoil sport I know Caroline. My opinon is probably a little skewed because my job is teaching children with special needs and supporting their families.  Hang in there and look for alternative sources to ease those cravings!

[achookwoman]

Thanks for this terrific recipe   Made some up as gifts for Xmas.   Also adapted it to the duck livers that i bought,   Added orange rind, port and hazelnuts.   Good combination.   Used your method and was successful ,thanks again Gertbysea.

[gertbysea]

Thanks for this terrific recipe   Made some up as gifts for Xmas.   Also adapted it to the duck livers that i bought,   Added orange rind, port and hazelnuts.   Good combination.   Used your method and was successful ,thanks again Gertbysea.

Thanks or that. Made a batch yesterday and got 5 small rounds plus two large party sized out of 700gms fof livers. DH even licked the bowl clean. No mean feat! Delicious with Grand Marnier and a bit of orange rind.

Gert

[ThermomixBlogger]

I know this is an "old topic" by now but Gertbysea was one of the first people I met on this forum,   so when it came time to blog about Chicken Liver Pate, I just couldn't do it without giving her all the credit. 

The recipe went up on my blog today -- a featured post by "guest blogger" Gretchen!

You can see photos of "Gretchen's Party Pate" right here:
http://www.superkitchenmachine.com/2010/6766/liver-pate-thermomix-recipe.html

Cheers everyone...
 

[Very Happy Jan]

ROFL at the apron Gretchen

[Thermomixer]

Good work Gerty - hero 

[gertbysea]

Too funny. That Helene is a hoot. Pity she cropped the photo. You should have seen the rest of it!

Gretchen

[achookwoman]

Gert,  this is one of my favorite recipes from the Forum.   Thank again.

[gertbysea]

Unfortunately it is one of mine too. Have you seen Helene's recipe for creton? I am going to have to try it too.

Thanks chookie.

Gretchen

[bigTcup]

Soooo delish!  This makes heaps so froze a few serves thanks to previous suggestions.  Was a bit dubious about freezing the pate - but you wouldn't even know the difference once thawed.  New fave recipe to have for friends when the pop over 

[Miranda]

Great recipe, Gretchen.

I love pate and the thermomix pate is fantastic, probably because it cooks evenly at a low temperature and the smoothness of course.

One tip is to soak the livers in milk for a couple of hours or over night.  This takes away some of the bitterness that livers can have.

Variations I have include juniper berries, anchovies, the orange zest and some orange juice.

You can also substitute bread crumbs that have been lightly soaked in milk for a lot of the butter. 
Not nearly as sinfully tasty but still very nice and less guilty.  [Also dogs adore this if you need to brighten up their dinner, or disguise tablets.]  This idea comes from the 1970s Cuisine Minceur times when things were nouvelle.  I'll see if I can hunt the book, Cuisine of the Sun down, It's here somewhere.

[maddy]

This sounds really wonderful!....BUT.....although I love eating pate, I am still working up the courage and stomach to handle and look at the chicken livers 
You would not believe how long it took me to actually handle a whole chicken for roasting