Author Topic: Chicken liver and pistachio pate  (Read 34647 times)

Offline foodiepep

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Re: Chicken liver and pistachio pate
« Reply #30 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.

Offline cookie1

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Re: Chicken liver and pistachio pate
« Reply #31 on: April 26, 2011, 07:44:01 am »
I'll prepare and cook it Maddy if you eat it. ;) ;)
May all dairy items in your fridge be of questionable vintage.

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Offline maddy

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Re: Chicken liver and pistachio pate
« Reply #32 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
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Offline Miranda

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Re: Chicken liver and pistachio pate
« Reply #33 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.

Offline Twitterpated

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Re: Chicken liver and pistachio pate
« Reply #34 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. ;)

Offline judydawn

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Re: Chicken liver and pistachio pate
« Reply #35 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.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline maddy

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Re: Chicken liver and pistachio pate
« Reply #36 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
.........EAT CAKE!

Offline Gertbysea

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Re: Chicken liver and pistachio pate
« Reply #37 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.
Gretchen in Cairns, Australia

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

Offline judydawn

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Re: Chicken liver and pistachio pate
« Reply #38 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.  :-* :-*
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline achookwoman

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Re: Chicken liver and pistachio pate
« Reply #39 on: November 29, 2011, 08:17:33 pm »
I love  Gert's recipe made with duck livers.  Easier to clean also.

Offline judydawn

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Re: Chicken liver and pistachio pate
« Reply #40 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?
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline achookwoman

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Re: Chicken liver and pistachio pate
« Reply #41 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.

Offline judydawn

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Re: Chicken liver and pistachio pate
« Reply #42 on: November 30, 2011, 04:44:42 am »
Thanks Chookie, making it tomorrow.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline judydawn

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Re: Chicken liver and pistachio pate
« Reply #43 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.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Gertbysea

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Re: Chicken liver and pistachio pate
« Reply #44 on: December 01, 2011, 07:05:18 am »
I knew you could do it Judy. LOL! :-)) :-)) :-))

Gretch
Gretchen in Cairns, Australia

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