(NB – The top photo is just after the pate was made and not yet set )

My Mums Pate Recipe served with Pizzelle

500 gr Chicken Livers
3 Rashers Bacon
1 Med onion
2 Garlic clove
167 gr butter (have never understood this – I used 160gr)
1 small teaspoon of pepper ( I just use a sprinkling)
3 Tblspns Brandy (good french brandy preferable) – 40g
3 Tblspns Sour Cream – 60g

Add onion and garlic blitz 7 secs on speed 5
Add chopped 3 rashers of bacon – easy to do by hand
Add Butter cook 2 mins 100 degrees speed 1
Add Chicken Livers (make sure you chop them in halves and get rid of the middle sinewy bits)
Cook for 6 mins 90% speed 2 Stir and make sure all cooked through if not cook for another 30secs
Add Brandy
Add Sour Cream
Blitz for around a minute going slowly up to speed 9 , stir and check and do it for another 30 secs until smooth
Pour into dishes, Cool. Refrigerate to set
Give bowl a wash out and melt butter to pour over the tops to seal the pate about half a cm thick
Can Freeze

NON Thermomix recipe

500 gr Chicken Livers
3 Rashers Bacon
1 Med onion
2 Garlic clove
167 gr butter (have never understood this – I used 160gr)
1 small teaspoon of pepper ( I just use a sprinkling)
3 Tblspns Brandy (good french brandy preferable)
3 Tblspns Sour Cream

Cut Bacon in small pieces and cook with chopped onion and garlic and butter on high for 4-5 minutes
Cut Livers in half and add covered on Medium for 8 minutes (stir at 4mins)
Cool Mixture slightly and place in blender or food processor. Add Brandy and sour cream. Process until smooth.
Pour into dishes, Cool. Refrigerate to set
Cover with melted butter
Can Freeze

This is my mums original recipe. Please reference my site and recipe if sharing anywhere
Thanks

 

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