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Disclaimer : Thermomix® and Varoma® are Registered Trade Marks of the Vorwerk Group of Companies (VORWERK). The products offered by TM Essentials are not authorised or genuine Thermomix® or Varoma® products of Vorwerk, and have not been tested by Vorwerk. Neither TM Essentials or any of the products on this website have an authorisation, approval, sponsorship, or connection to Vorwerk or its Thermomix® and Varoma® products, or to Vorwerk’s sole Australian Distributor, The Mix Australia Pty Ltd.
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Disclaimer: Thermomix® and Varoma® are Registered Trade Marks of the Vorwerk Group of Companies (VORWERK). The products offered by TM Essentials are not authorised or genuine Thermomix® or Varoma® products of Vorwerk, and have not been tested by Vorwerk. Neither TM Essentials or any of the products on this website have an authorisation, approval, sponsorship, or connection to Vorwerk or its Thermomix® and Varoma® products, or to Vorwerk’s sole Australian Distributor, The Mix Australia Pty Ltd.
Chicken Liver Pâté
This silky smooth chicken liver pâté is inexpensive and easy to make with your Thermomix® Appliance. This recipe makes enough to fill our Silicone Muffin Mold and can be refrigerated for up to a week or frozen for up to 2 months. The recipe can be halved with no change in cooking or mixing times.
Chicken Liver Pâté
2 cloves garlic
120g onion, peeled and quartered
100g butter
500g chicken livers, rinsed and trimmed
100g cognac or scotch whisky
50g cream
1 tsp freshly ground pepper
200g butter, melted
12-18 sage leaves or 60g green peppercorns
Directions:
- Place garlic, onion and butter in Mixing Bowl and chop for 5 sec/Speed 4
- Cook for 10 min/100° C/Speed Soft
- Add trimmed chicken livers and cognac or whisky. Cook for 8 min/100ºC/Speed 1
- Mix for 30 sec/Speed 4
- Scrape down lid and bowl
- Add cream and pepper and mix for 20 sec/Speed 8
- Pour pâté mix into a TM Essentials Muffin Mold
- Top with melted butter and 2-3 sage leaves or peppercorns
- Allow butter to set before refrigerating for up to 1 week or freezing for up to 2 months
CLICK the PDF Download Now button to get the PDF Copy of this recipe
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Jean Yvonne Mayall
April 24, 2019
Sounds easy enough