Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: Gertbysea on September 19, 2009, 03:10:03 am

Title: Chicken liver and pistachio pate
Post by: Gertbysea on September 19, 2009, 03:10:03 am
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.



 

 
Title: Re: Chicken liver and pistachio pate
Post by: faffa_70 on September 19, 2009, 03:15:43 am
Nice one  :D Teens and I love pate, DH has a huge aversion to anything that MAY contain offal lol
Title: Re: Chicken liver and pistachio pate
Post by: judydawn on September 19, 2009, 03:22:09 am
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.
Title: Re: Chicken liver and pistachio pate
Post by: whisks on September 19, 2009, 05:09:51 am
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....
Title: Re: Chicken liver and pistachio pate
Post by: Thermomixer on September 19, 2009, 06:44:55 am
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.
Title: Re: Chicken liver and pistachio pate
Post by: cookie1 on September 19, 2009, 09:38:28 am
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
Title: Re: Chicken liver and pistachio pate
Post by: achookwoman on November 30, 2009, 11:00:56 am
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 ?
Title: Re: Chicken liver and pistachio pate
Post by: bron on November 30, 2009, 06:28:00 pm
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..... :-\ :-\ :-\
Title: Re: Chicken liver and pistachio pate
Post by: Gralke on November 30, 2009, 07:30:18 pm
what a lovely recipe. Thank you so much!!!
Title: Re: Chicken liver and pistachio pate
Post by: CarolineW on November 30, 2009, 09:03:06 pm
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!
Title: Re: Chicken liver and pistachio pate
Post by: Thermomixer on November 30, 2009, 11:30:57 pm
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??
Title: Re: Chicken liver and pistachio pate
Post by: Gertbysea on December 01, 2009, 12:00:56 am
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
Title: Re: Chicken liver and pistachio pate
Post by: CarolineW on December 01, 2009, 09:17:54 am
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?

Title: Re: Chicken liver and pistachio pate
Post by: Thermomixer on December 01, 2009, 12:45:43 pm
Yes, worried about uncooked foods and pregnancy as some pates/terrines have possibly got raw ingredients.
Title: Re: Chicken liver and pistachio pate
Post by: bron on December 01, 2009, 05:38:50 pm
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!
Title: Re: Chicken liver and pistachio pate
Post by: cookie1 on December 02, 2009, 09:55:31 am
The joys of pregnancy. :D
Title: Re: Chicken liver and pistachio pate
Post by: Chelsea (Thermie Groupie) on December 02, 2009, 11:02:50 am
Not long to go now Caroline. Soon you will be able to munch on goodies of all description again!  ;)
Title: Re: Chicken liver and pistachio pate
Post by: CarolineW on December 02, 2009, 11:12:54 am
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.
Title: Re: Chicken liver and pistachio pate
Post by: Chelsea (Thermie Groupie) on December 02, 2009, 11:18:42 am
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!
Title: Re: Chicken liver and pistachio pate
Post by: achookwoman on December 19, 2009, 12:36:26 pm
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.
Title: Re: Chicken liver and pistachio pate
Post by: Gertbysea on December 21, 2009, 12:13:24 am
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
Title: Re: Chicken liver and pistachio pate
Post by: ThermomixBlogger on May 04, 2010, 01:51:01 am
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...
 ;)
Title: Re: Chicken liver and pistachio pate
Post by: Very Happy Jan on May 04, 2010, 02:39:05 pm
ROFL at the apron Gretchen :D :D
Title: Re: Chicken liver and pistachio pate
Post by: Thermomixer on May 04, 2010, 11:38:10 pm
Good work Gerty - hero  :-* :-* :-*
Title: Re: Chicken liver and pistachio pate
Post by: Gertbysea on May 05, 2010, 01:39:03 am
Too funny. That Helene is a hoot. Pity she cropped the photo. You should have seen the rest of it! :-)) :-))

Gretchen
Title: Re: Chicken liver and pistachio pate
Post by: achookwoman on May 05, 2010, 02:08:44 am
Gert,  this is one of my favorite recipes from the Forum.   Thank again.
Title: Re: Chicken liver and pistachio pate
Post by: Gertbysea on May 05, 2010, 02:26:34 am
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
Title: Re: Chicken liver and pistachio pate
Post by: bigTcup on March 06, 2011, 02:02:53 pm
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
Title: Re: Chicken liver and pistachio pate
Post by: Miranda on April 25, 2011, 02:46:02 am
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.
Title: Re: Chicken liver and pistachio pate
Post by: maddy on April 26, 2011, 01:55:46 am
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
Title: Re: Chicken liver and pistachio pate
Post by: foodiepep on April 26, 2011, 05:53:59 am
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.
Title: Re: Chicken liver and pistachio pate
Post by: cookie1 on April 26, 2011, 07:44:01 am
I'll prepare and cook it Maddy if you eat it. ;) ;)
Title: Re: Chicken liver and pistachio pate
Post by: maddy on April 26, 2011, 08:17:52 am
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
Title: Re: Chicken liver and pistachio pate
Post by: Miranda on May 01, 2011, 12:18:37 am
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.
Title: Re: Chicken liver and pistachio pate
Post by: Twitterpated on May 01, 2011, 12:40:54 am
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. ;)
Title: Re: Chicken liver and pistachio pate
Post by: judydawn on November 26, 2011, 10:52:17 pm
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.
Title: Re: Chicken liver and pistachio pate
Post by: maddy on November 26, 2011, 11:00:47 pm
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
Title: Re: Chicken liver and pistachio pate
Post by: Gertbysea on November 29, 2011, 06:38:00 am
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.
Title: Re: Chicken liver and pistachio pate
Post by: judydawn on November 29, 2011, 07:12:54 am
Thanks Gretchen, chicken livers ordered, little ceramic bowls purchased and I am looking forward to the whole experience.  :-* :-*
Title: Re: Chicken liver and pistachio pate
Post by: achookwoman on November 29, 2011, 08:17:33 pm
I love  Gert's recipe made with duck livers.  Easier to clean also.
Title: Re: Chicken liver and pistachio pate
Post by: judydawn on November 29, 2011, 10:20:53 pm
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?
Title: Re: Chicken liver and pistachio pate
Post by: achookwoman on November 30, 2011, 01:27:10 am
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.
Title: Re: Chicken liver and pistachio pate
Post by: judydawn on November 30, 2011, 04:44:42 am
Thanks Chookie, making it tomorrow.
Title: Re: Chicken liver and pistachio pate
Post by: judydawn on December 01, 2011, 05:45:06 am
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.
Title: Re: Chicken liver and pistachio pate
Post by: Gertbysea on December 01, 2011, 07:05:18 am
I knew you could do it Judy. LOL! :-)) :-)) :-))

Gretch
Title: Re: Chicken liver and pistachio pate
Post by: goldfish on February 29, 2012, 10:48:25 pm
Way to go, Gert!  Recipe of the Day on the TM Recipe Community!! :D :D :D
Title: Re: Chicken liver and pistachio pate
Post by: cecilia on February 29, 2012, 11:47:41 pm
Congratulations, GertbySea, on this recipe being selected for a new Thermomix publication.
Title: Re: Chicken liver and pistachio pate
Post by: Gertbysea on March 01, 2012, 01:05:26 am
Why thank you. An oldie but a goodie and the recipe is too. Look forward to seeing the new book.

Gert
Title: Re: Chicken liver and pistachio pate
Post by: cottchick on June 01, 2012, 11:37:03 am
Just made this and it was so easy and so perfectly delicious, thanks Gretchen!
Serena
Title: Re: Chicken liver and pistachio pate
Post by: Gertbysea on June 01, 2012, 11:39:21 am
You are very welcome Serena.

Gretchen
Title: Re: Chicken liver and pistachio pate
Post by: hopefulcook on June 08, 2012, 01:57:48 am
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?
Title: Re: Chicken liver and pistachio pate
Post by: LucyW on February 01, 2013, 09:01:30 pm
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?
Title: Re: Chicken liver and pistachio pate
Post by: jessie36 on May 19, 2013, 01:51:46 am
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
Title: Re: Chicken liver and pistachio pate
Post by: Gertbysea on May 19, 2013, 02:08:35 am
I have made this with duck livers and Grand Marnier. Yummy. I wish I could get suck livers up here.

Gert
Title: Re: Chicken liver and pistachio pate
Post by: Deniser on May 19, 2013, 04:20:11 am
Congratulations GBS on both the recipe and being in the new book.
Title: Re: Chicken liver and pistachio pate
Post by: jessie36 on May 22, 2013, 04:11:27 am
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. 
Title: Re: Chicken liver and pistachio pate
Post by: Gertbysea on May 22, 2013, 04:52:36 am
Glad you liked it. It is all about the obscene amount of butter ;D  ;D

Gert
Title: Re: Chicken liver and pistachio pate
Post by: cookie1 on May 22, 2013, 12:59:14 pm
I believe I have heard the saying "butter makes it better."
Title: Re: Chicken liver and pistachio pate
Post by: jessie36 on May 23, 2013, 11:19:33 pm
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.
Title: Re: Chicken liver and pistachio pate
Post by: Gertbysea on May 23, 2013, 11:57:46 pm
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
Title: Re: Chicken liver and pistachio pate
Post by: Augusta on January 06, 2014, 06:45:02 am
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
Title: Re: Chicken liver and pistachio pate
Post by: achookwoman on January 07, 2014, 01:27:05 am
One of the best recipes on the Forum.  Thanks Gert.
Title: Re: Chicken liver and pistachio pate
Post by: Gertbysea on January 07, 2014, 03:49:03 am
Thank you chookie.

Gert
Title: Re: Chicken liver and pistachio pate
Post by: goldfish on August 31, 2014, 12:05:40 am
Bumping . . :)
Title: Re: Chicken liver and pistachio pate
Post by: achookwoman on August 31, 2014, 01:48:16 am
Have also made it with Duck livers.
Title: Re: Chicken liver and pistachio pate
Post by: Gertbysea on August 31, 2014, 05:59:06 am
Chookie I have found a place to buy ducks livers in Cairns. YIPPEE!

Gert
Title: Re: Chicken liver and pistachio pate
Post by: cookie1 on August 31, 2014, 09:13:17 am
 No comment.  :P :P :-[ :-[