Chicken liver pate is nutritious and inexpensive – we should all be eating more of it! And now we all can because we have this super simple and delicious recipe from chef Charlie Carrington.
Charlie is a talented young chef and restaurateur – he’s best known for his restaurant Atlas Dining, which changes its cuisine every three months. Not just the menu, the WHOLE DIRECTION! So, since opening in 2016, Atlas has been a French restaurant, a Mexican cantina, a Chinese banquet hall and an American barbecue joint, transitioning every few months with a completely new concept. It’s highly ambitious and – even better – it works.
Most of Atlas’s food is cooked over fire but the Thermomix is an essential friend in their kitchen, taking care of a lot of preparation and – as with this pate that was part of the Chinese menu – cooking complete dishes. Charlie is a rare chef in that he really utilises the Thermomix to its full capacity. I’ve seen and done a LOT of Thermomixing over the years but I have to say this dish really surprised and delighted me.
Traditionally, pate is tricky and time-consuming. This Thermomix method is fast, simple and foolproof. I know you’re going to love it.
Makes: about 4 cups
Time: 15 minutes, plus 2 hours cooling time