Chicken liver pate ... in the Thermomix

I am a huge fan of pate but don't eat it that often as I do not like the store bought stuff. I recently went to one of my favorite restaurants and they changed their menu to include a pate on it. Of course, I had to try it and instantly got addicted and just wanted more.

Being new to the town that we are living in now, I didn't know where I could find liver of any sort, so I asked around on Facebook and a chef friend of mine suggested a butcher, while others suggested a hatchery. Turns out the local hatchery does not sell to the public, but I can order the livers in (any type - chicken, duck or goose) from the butcher and it takes a day to deliver, which is pretty good. I just need to plan ahead a little bit.

So, I ordered some chicken liver for the pate and enquired about goose and duck. Goose is available but takes longer to deliver, also much more expensive. Both chicken and duck are readily available.

I could not order in small quantities and the minimum order was 2kg, so I have quite a bit of chicken liver! :-) Enough to make up 4 batches.

I also love the fact that I can find almost anything for the Thermomix and found this recipe for the pate in the Thermomix.

Here's how I made it:

Ingredients:

• 500 grams chicken livers
• 125 grams Butter
• 250 grams bacon
• 1 onion
• 60 grams any spirit, eg vodka, scotch, rum
• 1 dash Garlic powder
• 1/4 teaspoon nutmeg
• pinch salt
• 2 tablespoons cream

Seal:

• 250g of butter melted in the microwave to clarify

Instructions:

• Place quartered onion and bacon into TM jug and turbo pulse to dice up.
• Add washed and deveined livers and all other ingredients except cream.
• Cook for 15 minutes at 100 degrees reverse speed 1.
• Add cream and blitz 10 seconds speed 7.
• pour into various bowls/containers.
• Can be frozen

Seal:

• Spoon the clarified butter on top of pate to completely cover it to form a seal. This will help the pate keep longer. Be careful not to spoon any of the milk solids into the pate or you will get a cloudy seal.
  

I did follow the recipe fairly closely but was not sure what they meant by "dash" of garlic powder, so I used 1/4 teaspoon of garlic powder and also 1/4 teaspoon of salt, though I do know what a pinch of salt is. (The 1/4 teaspoon of salt was not too much. You can hardly taste it.)

I also wanted my pate to be smoother, so I did an additional blitz of 10 seconds on speed 8. I think I should have blitzed it a bit more, as I would have liked it even smoother than it turned out.

The pate came out of the Thermomix very hot and needed to be cooled before serving. I put the pate into 5 medium sized ramekins and filled it to the line on the ramekin then sealed it with the clarified butter.

After that, I popped the pate into the fridge to set. This took about 3 - 4 hours.

I am really pleased with how the pate turned out. It was delicious, and it also smelled and tasted like pate. The Boy who is not a fan of pate, really enjoyed it too. We had a lovely afternoon tea of pate on toast points, accompanied with champagne. Very lush indeed!.

I think I am going to try this same recipe with duck livers at some point.

If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.


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