Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

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Cracked Pepper Pate (with Port - optional)

Posted by Bee & John on April 11, 2016 at 3:30 AM

Bee's Cracked pepper pate

 

No recipe, no matter WHAT people say, is completely made up.  SOMEBODY, somewhere made up the recipe of Pate and there have been variations of both the recipe and it's usage over time.

This one is a variations of one that I have used many times, and that is Gretchen's Pistachio pate from SuperKitchenMachine and a few others I found on the web.  I added what I had available and what I loved and ignored the bits I didn't :D Tweeked and bended and this is what I've come up with.

Pate is EASY and VERY cheap.  It can be made and frozen, or kept under a butter "cap" for several weeks in the fridge.  This recipe will 2.5 ramikins worth and it costs only $4 worth of chicken livers to make.  You have the added costs of the butter and the port I know, but.... Still, a VERY cheap specialiaty dish!!

Ingredients

  • 500g chicken livers (room temperature if possible)
  • salt to taste
  • 250g butter
  • 1 tablespoon rosemary. Dried or fresh (use another herb if you prefer, or miss out entirely)
  • 1 tablespoon of cracked pepper
  • 1 large or 2 small bay leaves
  • 2 sprigs of fresh parsley
  • 1 onion
  • 2 garlic cloves
  • 1-3 tablespoons of port or a liquor you like (optional)

 


Instructions

One important thing to be aware of, is that some chicken livers can be bitter. It is crucial that before you start, that you soak them for at least an hour in milk to take that bitterness away. Pat them dry with some paper towelling before cooking.  

  • peel and chop onion into halves, add to bowl
  • peel garlic and add to bowl

chop on speed 6 for 5 seconds

  • add salt (I use a teaspoon)
  • pepper, bay and rosemary leaves and ONE sprig of parsely
  • 50g of butter

sautee for 4 minutes on 100oC

  • Add chicken livers 

cook for 8 minutes on 100oC speed 2

  • add 80g of butter and the port. 

Blend it on speed 6 for 20 secodns. Taste for seasoning and add any extra you need (I err on the side of caution initaly with salt, and add a little more at this point if needed)

Scrape down!!

Blend on speed 9 until smooth (about 20-30 seconds)

Place into ramekins

Clean and dry bowl

 

But......

Where does the rest of the butter go???  On top!  Melt the rest of the butter on 50oC and drizzle carefully over pate in the pots.  If you like, decorate with the rest of the parsley and some extra cracked pepper


Categories: My Favourite Recipes, Basics, Easy Specialties

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