Ingredients
Pate
- 500 g chicken livers, Soak in salt water for an hour to clean
- 125 g Butter, plus 60g extra for the top
- 1 clove garlic, a large one
- 1/2 tsp Thyme
- 6 pieces bacon, rashers roughly chopped
- 6 tbsp Port
- 6 tbsp dry sherry
- 2 tbsp brandy
- 1/2 tsp salt, or to taste
- 220 g cream
- 1 bayleaf, plus extra to decorate the top
- 1 onion large, cut into quarters
- 125 g mushrooms, roughly chopped
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place garlic and onion into TM bowl and chop 5 seconds on speed 7.
Add half the butter and saute for 2 minutes at 100C on speed 1 MC off.
Place mushrooms, bacon, thyme and bayleaf into TM bowl and chop 5 seconds on speed 7.
Add the other half of thebutter and saute for 2 minutes at 100C on speed 1 MC off.
Add cleaned chicken livers into the TM bowl and chop 10 seconds on speed 7.
Cook for 7 minutes at 100C on speed 4.
Add port, sherry, brandy, salt and cream and cook a further 3 minutes at 100C on speed 4.
For a finer consistency push the mixture through the holes in the side of the simmering basket into a bowl then transfer to pate bowl and cover with melted butter and extra bayleaves.
Pate
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.
Comments
Jackieiv:
did you ever freeze this???
This is superb! Didn't have port so used Cinzano and it added the element of sweetness that I think the port does. Congratulations and thanks. I did speed mix it before adding cream etc, which brought it to a very fine texture. Thanks again
Don't know what I did wrong?! Followed instructions as per recipe. So upset I've got all this runny pate!! It's been in the fridge a couple of hours but hasn't thickened!! Anybody got an advice PLEASE!!
This is almost there same recipe as my aunt's, stunning and absolutely gorgeous tasting, all I added was a sprinkle of crushed black peppercorns on top of the melted butter.
Thank you for this stunning Pate recipe
Made this on the weekend, absolutely delicious. I did add about 4 - 5 tsp of ground black pepper to give it a little hum. Makes such a lot I have enough to give to friends everywhere
Love the pate! And so does my hubby (which he was very sceptical). Made so much but we have lots of visitors in two days time so out it will come. And happy to give away some too.
Ciao, Chopsuey!
Oh wow! Looks and tastes amazing. Yet to pop the melted butter on top. But made sooooo much! Will try halving the mix next time. Will be giving heaps away! And how easy is this recipe. Thanks xx
Ciao, Chopsuey!
The quick trip to the bottle shop was well worth it. Lovely pate just like the shop bought ones. will definitely be making this again. Perfect with a freshly made baguette and a luscious red. Thankls for the recipe.
I totally stuffed this up! I added twice as much liver accidently. That's what you get for not paying attention to details. I made it yesterday and would like some advice please.
Can an I cut it down. By cooking up extra of the other ingredients and then mix my wrong pate through.?
Almost identical to my old Womens Weekly recipe. I've been wanting to convert it for ages.
Thanks for this, it turned out beautifully
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