Chicken Liver Pate

[Karonjulie]

Name of Recipe: Chicken Liver Pate Recipe

Ingredients:

1 garlic clove
1 onion
500g chicken liver (rinsed)
30g brandy (or any other alcohol handy)
30g sherry
30g port
125g mushrooms
6 rashers of bacon
1/2 tsp thyme1/2 cup cream
1 bay leaf
60g butter
salt & pepper to taste


Preparation:

Place garlic and onion into TM Bowl and chop for 5 seconds on speed 7

Add butter and saute for 2 minutes at 100 degrees on speed 1.

Add remaining ingredients and chop for 10 seconds on speed 7.   Cook for 5-6 mins at 100 degrees on speed 4.  Scrape down sides and turbo if required.    Place in a dish, let cool and then place in fridge or freezer.

Enjoy with Pide or other bread of your choice, toasted and cut into bite size bits.

[judydawn]

Are you saying this recipe is better than the one in the Everyday cookbook Karonjulie?  Suffice to say, that wouldn't be surprising.   So, pate can be frozen - wondered about that as 1 batch would be too much for the 2 of us.

[Amanda]

This looks very nice, indeed!
Have you made this one yourself?

[Thermomixer]

   So, pate can be frozen - wondered about that as 1 batch would be too much for the 2 of us.

Pate can be frozen, but when it is thawed I usually put it back in the blender with a little cream and blend it for a short time.

It seems to have a slightly grainy texture when thawed, so blending corrects that - but keeps well.

[Thermomixer]

Thanks for the pate recipe.   

I love CLP and it is a regular in the TMX - so easy to cook and blend in one machine.

Do you use dried bay leaves ?  Do they break up well once cooked?