Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: gertbysea on September 19, 2009, 03:10:03 am
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Chicken liver and pistachio pate
100 gms pistachios shelled or other nuts or no nuts
600 gm chicken livers washed and dried
1 onion large
2 cloves garlic
300 gms butter
1 bouquet garni sachet
Salt and pepper
Brandy or other liqueur
Chop pistachios for abut 4 seconds on speed 6. Set aside
Chop onions and garlic for about 5 seconds on speed 6
Add 30 gms of butter. Cook 3/4 minutes or until soft on 100 speed 1
Add chicken livers, bouquet garni , salt and pepper COOK for about 8 minutes at 100 soft speed and REVERSE
When livers are cooked REMOVE BOUQUET GARNI.
Add the rest of the butter and a tablespoon or two of brandy or any liqueur you fancy
Process until you get the texture you like. I like 30 seconds on 9
Add the pistachios and pour into ramekins/pots or make a big one for party.
You can freeze this pate. If not, it will keep in the fridge wrapped tightly in plastic wrap for a week or more. If you let the air get to it it will change colour but will still be fine to eat. Let your nose be the judge. I always put the plastic wrap in the pots so I can just pull the pate out when set. You can then pop it back into a pot or set it on a plate.
I have been making this for years as my party piece. It's easy as, just remember no matter what weight of chicken livers use 1/2 that weight in butter. Don't think about it just do it. Decadent.
Tips/Hints from members
MM - In response to a question from Chookie - you can add some orange zest. I use Grand Marnier in mine some times to give the orangey flavour.
Gert - I always have some in the freezer. For a party I make a big one in a quiche pan. For extras I line some small pots with plastic wrap before freezing. After they are frozen I just lift them out and pop them into a zip lock bag. Very versatile recipe and you can do some Christmas decos by putting that in to the pot first before setting. Just turn upside down before serving.
Chookie - Also adapted this recipe using duck livers. They are easier to clean too. Added orange rind, port and hazelnuts. Good combination
bigTcup - This makes heaps so froze a few serves thanks to previous suggestions. Was a bit dubious about freezing the pate but you wouldn't even know the difference once thawed.
Miranda - One tip is to soak the livers in milk for a couple of hours or over night. This takes away some of the bitterness that livers can have. Variations - I've include juniper berries, anchovies, the orange zest and some orange juice. You can also substitute bread crumbs that have been lightly soaked in milk for a lot of the butter. Not nearly as sinfully tasty but still very nice and less guilty. Also dogs adore this if you need to brighten up their dinner, or disguise tablets.
Augusta - I added some short cut bacon, tbsp cognac and port.
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Nice one :D Teens and I love pate, DH has a huge aversion to anything that MAY contain offal lol
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Not everyone is ever going to love pate so it is great that you can make a batch and freeze it in small quantities. Great recipe, thanks Gretchen.
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thanks for the recipe. if it makes anyone feel better, i have come acros recipes which require the same weight in butter and livers......yummmmm....
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Sounds great Gretchen - thanks. I love chicken livers and seem to recall another unpublished effort with chicken liver and dukkah pate.
The pistachios sound delish in this.
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Sadly I am one of those people who just won't/can't eat offal. I remember removing pieces of offal from the sheep when Dad killed them on the farm. I promised faithfully to Mum that I would eat it, but of course never would. I just enjoyed being allowed to remove it myself using my own 'little knife' I had for the job. I should have been a butcher I think. :P :P
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Thanks for the Pate recipe Gertbysea. I make Pate as Xmas presents. The one they liked last year had orange zest in it. Do you think I could add this ?
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OOOH Gretchen this sounds lovely mmmmmm and yes with some orange rind too, what a lovely combination, definitely on my list of xmas list of things to be making, in fact will probably make it to take to MIL's over xmas, together with caramelised onions and caramelised red peppers, nice picky starters and FULL of calories..... :-\ :-\ :-\
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what a lovely recipe. Thank you so much!!!
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Oooh, that sounds lovely.
Paul, can I really, truly not eat pate at the moment, or would it be OK in moderation? I never know how seriously to take all these strictly forbidden foods & drinks, as many of them seem extreme to me. But then I don't really understand the mechanics behind it. I do know though that anything alcoholic is an absolutely forbidden thing in the UK when pregnant, whereas in Germany they say it's fine if you don't have much. Which makes me wonder about the rest. It would be lovely to hear that I can have the odd bit of pate!
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The orange zest is a good idea. I use Grand Marnier in mine some times to give the orangey flavour.
CarolineW - it is fully cooked and most of the alcohol gets evaporated so I can't see why not??
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Thanks for the Pate recipe Gertbysea. I make Pate as Xmas presents. The one they liked last year had orange zest in it. Do you think I could add this ?
Oh yes. I usually use Grand Marnier and zest would be great too. I always have some in the freezer. For a party I make a big one in a quiche pan. For extras I line some small pots with plastic wrap before freezing. After they are frozen I just lift them out and pop them into a zip lock bag. Very versatile recipe and you can do some Christmas decos by putting that in to the pot first before setting. Just turn upside down before serving.
Cheeeers,
Gretchen
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The orange zest is a good idea. I use Grand Marnier in mine some times to give the orangey flavour.
CarolineW - it is fully cooked and most of the alcohol gets evaporated so I can't see why not??
I think it's to do with the vitamin A in the liver, actually. At least, that's what I was thinking of. It's just that I find it hard to believe that a smear of pate would unfailingly pack enough vitamin A to harm the baby. I'd forgotten about the Listeria risk, which is what you meant Wookie ;), right?
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Yes, worried about uncooked foods and pregnancy as some pates/terrines have possibly got raw ingredients.
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I think its the liver Caroline, but surely one toastie will be ok! Its the same with shellfish, especially mussels, but a few are ok!
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The joys of pregnancy. :D
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Not long to go now Caroline. Soon you will be able to munch on goodies of all description again! ;)
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Yes, you're right Chelsea. I think I'd better just hang onto my self discipline for a bit longer rather than risk it, however much it seems OTT to me.
I did a quick search to see why all the info is so hyper about liver, and apparently they seriously doubt that a baby can safely tolerate any animal based vitamin A :( It's very tempting to ignore the advice, as surely plenty of mothers used to eat liver without knowing there was a problem, and produced perfectly healthy babies. Plus my body really fancies some liver, and I generally listen to my body first and foremost, as I think it knows what it's doing.
But perhaps it's actually the iron that it wants (could explain the very low energy levels) and I should just look for another source. Like you say, better to resist the temptation as it's only a few more weeks to go.
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I'm a spoil sport I know Caroline. My opinon is probably a little skewed because my job is teaching children with special needs and supporting their families. Hang in there and look for alternative sources to ease those cravings!
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Thanks for this terrific recipe Made some up as gifts for Xmas. Also adapted it to the duck livers that i bought, Added orange rind, port and hazelnuts. Good combination. Used your method and was successful ,thanks again Gertbysea.
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Thanks for this terrific recipe Made some up as gifts for Xmas. Also adapted it to the duck livers that i bought, Added orange rind, port and hazelnuts. Good combination. Used your method and was successful ,thanks again Gertbysea.
Thanks or that. Made a batch yesterday and got 5 small rounds plus two large party sized out of 700gms fof livers. DH even licked the bowl clean. No mean feat! Delicious with Grand Marnier and a bit of orange rind.
Gert
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I know this is an "old topic" by now but Gertbysea was one of the first people I met on this forum, :-* so when it came time to blog about Chicken Liver Pate, I just couldn't do it without giving her all the credit. :-* :-*
The recipe went up on my blog today -- a featured post by "guest blogger" Gretchen!
You can see photos of "Gretchen's Party Pate" right here:
http://www.superkitchenmachine.com/2010/6766/liver-pate-thermomix-recipe.html
Cheers everyone...
;)
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ROFL at the apron Gretchen :D :D
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Good work Gerty - hero :-* :-* :-*
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Too funny. That Helene is a hoot. Pity she cropped the photo. You should have seen the rest of it! :-)) :-))
Gretchen
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Gert, this is one of my favorite recipes from the Forum. Thank again.
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Unfortunately it is one of mine too. Have you seen Helene's recipe for creton? I am going to have to try it too.
Thanks chookie.
Gretchen
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Soooo delish! This makes heaps so froze a few serves thanks to previous suggestions. Was a bit dubious about freezing the pate :-)) - but you wouldn't even know the difference once thawed. New fave recipe to have for friends when the pop over ;D
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Great recipe, Gretchen.
I love pate and the thermomix pate is fantastic, probably because it cooks evenly at a low temperature and the smoothness of course.
One tip is to soak the livers in milk for a couple of hours or over night. This takes away some of the bitterness that livers can have.
Variations I have include juniper berries, anchovies, the orange zest and some orange juice.
You can also substitute bread crumbs that have been lightly soaked in milk for a lot of the butter.
Not nearly as sinfully tasty but still very nice and less guilty. [Also dogs adore this if you need to brighten up their dinner, or disguise tablets.] This idea comes from the 1970s Cuisine Minceur times when things were nouvelle. I'll see if I can hunt the book, Cuisine of the Sun down, It's here somewhere.
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This sounds really wonderful!....BUT.....although I love eating pate, I am still working up the courage and stomach to handle and look at the chicken livers (http://www.freesmileys.org/smileys/smiley-sick001.gif) (http://www.freesmileys.org/smileys.php)
You would not believe how long it took me to actually handle a whole chicken for roasting :P
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and yet you grow your own meat Maddy. ;D
I'm going to give this a go. I've never made my own pate before.
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I'll prepare and cook it Maddy if you eat it. ;) ;)
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and yet you grow your own meat Maddy. ;D
LOL....I know Peps! A few little livers freak me out, yet a hanging beast doesn't faze me........(it did take a while to get used to it though)
I'll prepare and cook it Maddy if you eat it. ;) ;)
Deal Cookie! :D
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Maddy. it's pretty easy to minimise contact with yucky raw livers.
Just wear disposable gloves and open the pack at arms' length and let the things slide into the thermomix. You could probably avert your eyes at this stage, too. See? Done.
Next time you peek into the TMX, there will be that yummy pate ready for eating.
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I made the EDC pate for a friend that makes pate all the time. He wasn't that impressed with the flavour but thought the simplicity of making it in the TM was great as it takes him way longer. I mentioned this recipe and we are now staging a competition of time/flavour to see who comes up the winner. I'm sure the TM will, but looking forward to eating all the spoils anyway. ;)
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Bumping this recipe for our Christmas Hampers. Anyone know how far in advance it can be made to present it fresh. I'd prefer they freeze it themselves rather than me give it to them frozen. I'm happy to make it 2 days in advance - I'm sure that would be OK but would like some suggestions as to how long it can be kept in the fridge.
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Maddy. it's pretty easy to minimise contact with yucky raw livers.
Just wear disposable gloves and open the pack at arms' length and let the things slide into the thermomix. You could probably avert your eyes at this stage, too. See? Done.
Next time you peek into the TMX, there will be that yummy pate ready for eating.
.............and I'm still working up the courage to handle those nasty things! :P
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What a bunch of wimps! I would rather put my hands in a bowl full of chicken livers than dig a hole in the dirt to plant an herb. Then again I love a warm body on the operating table. Nothing like feeling a real human liver. LOL!
Anyway I have kept the pate wrapped tightly in plastic wrap for a week or more. If you let the air get to it it will change colour but will still be fine to eat. Let your nose be the judge. I alway put the plastic wrap in the pots so I can just pull the pate out when set. You can then pop it back into a pot or set it on a plate.
Good luck.
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Thanks Gretchen, chicken livers ordered, little ceramic bowls purchased and I am looking forward to the whole experience. :-* :-*
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I love Gert's recipe made with duck livers. Easier to clean also.
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It's been so long since I bought chicken livers Chookie, what do I have to do to them before I start this recipe. I read somewhere if you soak them in milk for 2 hours or longer it takes away some of the bitterness - do you do this?
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Judy, the bitterness comes from the little green gall sack that is sometimes left on the side of the liver. Cut it off without bursting it. If there is any green stain on the liver, cut this off. The liver is not bitter in itself. Trim all white bits of sinew off. I just then give them a good wash in a bowl, and then dry them with a sheet of hand towel . Some livers will be darker than others, this is OK. If any are a lot larger than the rest, cut them in half.. You want them all about the same size. I sometimes push the cooked mix through a strainer, to remove any sinew that may still be there. All very easy once you have made it, and then you will wonder why they charge so much. Have fun and try not to sample too much.
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Thanks Chookie, making it tomorrow.
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This is so easy to make and now I have done it, I wonder why I haven't done so before. I have just sent my neighbour home with one pot as she is a bit of a connoseur of home made pate - her friend makes it too and gives her some each Christmas so I knew she would give me an honest review with our tasting pot. Thumbs up from her - we had already decided it passed the test. Thanks Gretchen and thanks Cookie for your advice too. I used cognac today.
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I knew you could do it Judy. LOL! :-)) :-)) :-))
Gretch
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Way to go, Gert! Recipe of the Day on the TM Recipe Community!! :D :D :D
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Congratulations, GertbySea, on this recipe being selected for a new Thermomix publication.
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Why thank you. An oldie but a goodie and the recipe is too. Look forward to seeing the new book.
Gert
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Just made this and it was so easy and so perfectly delicious, thanks Gretchen!
Serena
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You are very welcome Serena.
Gretchen
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I love this pate too. Has anyone ever made the jelly for the top? I am thinking champagne /pepper corn a la Masterchef (was it Kate last year who did jelly in everything?) Anyone done this already?
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I'm looking forward to trying this. I have never worked with livers before but hear they are full of nutrients.
Do you try and source organic ones?
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This pate sounds great I have taken some duck livers from the freezer and will try to adapt this recipe with the orange juice to it, I think it will work, duck liver is not as strong as the chicken liver. I have made the duck pate in the past but like the sound of this one. will try today and let you know the outcome. ;D
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I have made this with duck livers and Grand Marnier. Yummy. I wish I could get suck livers up here.
Gert
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Congratulations GBS on both the recipe and being in the new book.
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Hi Gert
I made the pate but used duck livers and followed the balance of your recipe unfortunately had only 250 grams of livers so had to adjust the ingredients accordingly the pate was brilliant cant wait for the ladies to try, I also sprinkled some pistachios on top looks different for a pate instead of the clarified butter. Very festive. Thank you for your recipe.
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Glad you liked it. It is all about the obscene amount of butter ;D ;D
Gert
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I believe I have heard the saying "butter makes it better."
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Hi Gert, made your liver pate recipe and it was a huge success, but I have created all want the recipe and how to make it alas they don't have a thermy, a definite winner. thank you again.
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Good one Jessie. Let it cool and toss it in a blender. No problem. Maybe not a smooth but just fine. You can freeze it easily. Line some ramikens with plastic wrap pour the mixture into the ramikens , cover the top . When cooled down just lift the Pâté out of the ramikens and maybe another wrap of the wrap and toss in the freezer. I usually make one big on and several small ones for the freezer. Great for surprise guests .
Gert
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My DS asked me to make him some pate so I looked on the forum and came across the one by Gert. I added some short cut bacon, tbls cognac and port. It is delicious so now I have to make some for my DH who taste tested it and gave it the thumbs up. Definately a winner. Thanks Gert
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One of the best recipes on the Forum. Thanks Gert.
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Thank you chookie.
Gert
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Bumping . . :)
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Have also made it with Duck livers.
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Chookie I have found a place to buy ducks livers in Cairns. YIPPEE!
Gert
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No comment. :P :P :-[ :-[