Ingredients
Pate
- 340 grams onions, white
- 70 grams Butter, for sauteing
- 150 grams Butter, melted
- 5 grams thyme, dried
- 700 grams chicken livers
- 100 grams brandy
- 1 teaspoon rock salt
- 1 teaspoon black pepper, ground
- 140 grams fresh cream
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Chop onions 5 sec/sp 4
2. Add butter and saute 5 min/sp 1
3. Add thyme, liver, salt and pepper
4. Saute 5 min/sp 1
"Counter-clockwise operation" 5. Add brandyand saute 3 min/sp 1
"Counter-clockwise operation" 6. Blend mixture 20 sec/sp 7
"No counter-clockwise operation" 7. Melt 120 g of butter and add it to the mixture, stir 2 min/sp 2
8. Add cream and stir 1 min/sp 2
9. Spoon mixture into ramekins (or other containers) and pour the remaining melted butter on top to cover.
10. You can add a sprig of fresh thyme for decoration (as per the picture).
Enjoy!!!
This recipe is a courtesy of my dear friend who makes the best Russian chicken liver pate ever from her 'babushka's' recipe!
Tip
Soak chicken livers in salt water for 1 hour to clean. Its better to devain the livers before cooking.
This pate will keep in a fridge for a few weeks provided that the melted butter cover is not broken.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I tried this pate and it turned out ok but I had to guess the cooking temperatures and for how long. Are you able to provide these details as I am not sure that I have done it correctly as it was a little on the watery side.
Thanks
Are you sure to delete this comment ?