Homemade Ariana style liver pate

This recipe for chicken liver pate gave it to me Ariadne, one of our readers, following the publication of the chicken foie recipe. I have adapted it to Thermomix and I have baptized it with its name and I really hope that it has come out as good as that of its family recipe, although I have to say that this one has really surprised me: it is irresistible, you cannot stop eating it. Thank you very much Ariana for sharing it. It's very good!

It's a homemade pate, with a thick texture, meaty flavor and deep aromas, which offers the counterpoint to the chicken foie recipe, with a more delicate flavor and fattier texture, very similar to authentic duck foie gras. Now, you can make both and choose your favorite recipe, or make like me, serve both together and surprise staff with the great possibilities of some chicken livers.

Homemade Ariana style liver pate

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This homemade pate, with a thick texture, meaty flavor and deep aromas, is surprising and irresistible.

• Ana Valdes

• Recipe type: snacks
• Calories: 200
• Rations: 250 g

• Cooking time: 41M
• Total time: 41M

Ingredients

• 250 g chicken livers
• 100 g onion
• 60 g sliced ​​bacon
• 50 butter g
• 150 ml of Port or Pedro Ximénez wine
• 1 teaspoon of salt
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 1 glass jar with lid (to keep in it)

Preparation

1. We introduce the onion in the glass with the salt and 25 g of butter. We shred 5 seconds, speed 5.

2. Next we program 8 minutes, Varoma temperature, speed 1.

3. While we clean the livers of fat and nerves.

4. We introduce the bacon cut into large pieces and program 4 seconds, speed 4.

5. Then 10 minutes, Varoma temperature, speed 1.

6. Add the livers and pepper and program 12 minutes, Varoma temperature, speed 1.

7. Add the wine and let it reduce for 10 minutes, 100º, spoon speed.

8. Finally, we grind for 30 seconds at progressive speed 5/10.

9. We pour the pate into the glass jar and put the bay leaf on it

10. Melt the remaining butter in the microcondas or in a saucepan. And we pour it over the pate.

11. We cover the jar and keep it in the refrigerator.

Notes

If we are going to consume it immediately, we can pour it into any mold. When it cools, it will solidify and we can unmold it and serve.[br][br]If we are going to consume it in a short time, you can keep it in any container in the refrigerator, but in the glass jar it is better preserved and maintains all its aroma.

Equivalences with TM21

More information - Chicken liver pate (chicken foie)