Homemade Chicken Liver Pate in a blender

liver-pate-recipe-blender

Making fresh homemade liver pate has been on our mind since seeing the beautiful pictures from Sam Linsell. With her food photography skills, she made us drool over her Chicken Liver Pate. A pate or spread is always a crowd pleaser at dinner parties and platters. So now we wanted to give it a try as OmniBlend blenders are often just used as a smoothie maker (and we have tons of recipes for smoothies), however they're excellent food blenders too, used in restaurant kitchens.

For livers in particular, you want to make sure to use free-range chicken livers that are not fed antibiotics or growth hormones. We used Elgin Free Range Chicken livers, however you can use any chicken livers that you feel are coming from a reliable source.

Then there’s also the question whether this is a chicken pate or parfait? Technically, a chicken liver pate becomes a chicken liver parfait (French for perfect) when the cooked liver mixture is pushed through a sieve to remove any sinewy bits, resulting in a silkier, smoother and luscious liver parfait! Now here’s the trick: the OmniBlend blender blends the texture so smooth, that there are literally no sinewy bits left, creating a silky smooth texture, that firms up in the fridge.

You can play around with the herbs you’re using, according to your preferences. Sam Linsell is using bay leaves in her recipe, and we opted for thyme, like the Woolworths chicken liver pate.

Give it a try, it’s easy, and it tastes so good!

ingredients-liver-parfait-recipe

Ingredients:

  • 1 tbsp olive oil
  • 200 grams Free-Range Chicken Livers (1 Elgin Free Range Chicken Liver tub)
  • 1 Onion (white), chopped
  • 3 Sprigs Thyme, leaves only (soft sprigs will blend)
  • ½ tsp Nutmeg
  • ¼ tsp All Spice
  • 1 clove Garlic, chopped
  • 20 ml Brandy
  • 50 ml Fresh Cream 
  • 60 grams Butter, cubed 
  • Salt & Pepper to taste

 Directions:

Add olive oil to sauce pan and sauté the onion with thyme for about 5 minutes, until it's turning soft.

Add the spices and garlic cook over a moderate heat, stirring for 2 minutes.

Add chicken livers and keep stirring until the chicken livers are just done – about 4 – 8 minutes.

Add to the OmniBlend jug, and blend until smooth.

Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the OmniBlend jug and blend again until smooth. Now add the butter cubes, and blend again, until smooth.

Add to ramekins, and place the ramekins in the fridge for the pate to set, at least 2 hours. Then pour some melted butter over the top if desired, and cool again to set.

For this recipe we recommend using the 2 liter jug as it’s narrower at the bottom and ensures a very smooth result for even small quantities. Opt for the OmniBlend V – 2ltr Pro or OmniBlend I – 2ltr Pro that both give you the best performance in your kitchen.

To clean the jug, simply add a drop of liquid detergent with a cup lukewarm water, and blend for 30 seconds on high speed. Now wash the jug in soapy water, and rinse. 



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