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Chicken Liver Pate

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Ingredients
  

  • 350 g of cleaned chicken livers
  • 1 small onion or two shallots
  • Mix of dry sage and oregano
  • Salt and pepper
  • 30 g Olive oil
  • Optional Splash of bourbon

Instructions
 

With Thermomix:

  • Add the onion cut in half and the olive oil and chop 10 sec at speed 4. Scrap the sides of the bowl and fry 4 min speed 1.5, 90 degrees. 
  • Add the chicken livers, herbs, salt an pepper and the bourbon and cook at speed 1, 12 min, 90 degrees.
  • Puree at progressive speed 5 to 9 for 30 seconds.
  • Refrigerate 4 to 6 hours or overnight so the pâté firms up. The pâté will stay fresh up to 1 week.

Without Thermomix:

  •  Fry the diced onion until soft, add the chicken livers, herbs, salt and pepper, and cook for about 10-15 min or until done (they can be a bit pink on the inside).

  • Puree in a food processor until smooth. Refrigerate 4 to 6 hours or overnight so the pâté firms up. The pâté will stay fresh up to 1 week.

Notes

Just spread on top of bread or cracker and enjoy!