Ingredients
Ingredients
- half onion, (I prefer white, but red or brown is good too)
- 30 grams Butter
- 1 tsp Thyme, dried or fresh
- 250g chicken livers, cut into 3cm pieces
- half tsp white pepper, or to taste
- half tsp salt, or to taste
- 2 tbsp Grand Marnier, (brandy or rum)
- 125 grams extra butter, chilled & chopped into cubes
- 1 tbsp extra butter, melted for sealing each pate
Utensils
- 6 small ramekins
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Add onion to bowl & chop 3sec/sp5. Scrape down & repeat.
2. Add 30 grams butter & thyme to bowl. Saute 4min/120C/sp1
3. Add livers, salt & pepper. Cook 7mins/100C/
"Counter-clockwise operation" /
"Gentle stir setting"
4. Cool slightly to 60 deg & add chopped butter & Grand Marnier. Process 20sec/sp9.
5. pour into 6 ramekins (2-3 tablespoons worth in each) & chill in fridge for 1 hour.
6. Melt about 1 tablespoon butter & drizzle a little over each ramekin & swirl to just cover pate. Chill again & serve.
Method
Tip
If each ramekin is well wrapped in cling wrap can be frozen very successfully. It will defrost well within 15-30 mins or transfer into fridge day before required.
We serve with hot crusty bread with a side of caperberries or cornichons (baby dill pickles) typically French but my Polish background would serve with Black/rye bread & sour cream. ENJOY
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Thermomix Model
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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.
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