Author Topic: Chicken liver and pistachio pate  (Read 34181 times)

Offline goldfish

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Re: Chicken liver and pistachio pate
« Reply #45 on: February 29, 2012, 10:48:25 pm »
Way to go, Gert!  Recipe of the Day on the TM Recipe Community!! :D :D :D

Offline cecilia

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Re: Chicken liver and pistachio pate
« Reply #46 on: February 29, 2012, 11:47:41 pm »
Congratulations, GertbySea, on this recipe being selected for a new Thermomix publication.
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Offline Gertbysea

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Re: Chicken liver and pistachio pate
« Reply #47 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
Gretchen in Cairns, Australia

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Offline cottchick

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Re: Chicken liver and pistachio pate
« Reply #48 on: June 01, 2012, 11:37:03 am »
Just made this and it was so easy and so perfectly delicious, thanks Gretchen!
Serena

Offline Gertbysea

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Re: Chicken liver and pistachio pate
« Reply #49 on: June 01, 2012, 11:39:21 am »
You are very welcome Serena.

Gretchen
Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline hopefulcook

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Re: Chicken liver and pistachio pate
« Reply #50 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?

Offline LucyW

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Re: Chicken liver and pistachio pate
« Reply #51 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?
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Offline jessie36

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Re: Chicken liver and pistachio pate
« Reply #52 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
Jessie

Offline Gertbysea

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Re: Chicken liver and pistachio pate
« Reply #53 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
Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline Deniser

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Re: Chicken liver and pistachio pate
« Reply #54 on: May 19, 2013, 04:20:11 am »
Congratulations GBS on both the recipe and being in the new book.
You haven't failed at anything until you stop trying.

Offline jessie36

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Re: Chicken liver and pistachio pate
« Reply #55 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. 
Jessie

Offline Gertbysea

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Re: Chicken liver and pistachio pate
« Reply #56 on: May 22, 2013, 04:52:36 am »
Glad you liked it. It is all about the obscene amount of butter ;D  ;D

Gert
Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline cookie1

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Re: Chicken liver and pistachio pate
« Reply #57 on: May 22, 2013, 12:59:14 pm »
I believe I have heard the saying "butter makes it better."
May all dairy items in your fridge be of questionable vintage.

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Offline jessie36

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Re: Chicken liver and pistachio pate
« Reply #58 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.
Jessie

Offline Gertbysea

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Re: Chicken liver and pistachio pate
« Reply #59 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
Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.