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
- 500 grams (17.5 oz) chicken livers, washed in cool water
- 35 grams (1 oz) fresh ginger
- 2 cloves garlic
- 20 grams (0.5 oz) sugar
- 10 grams (0.3 oz) fine salt
- 6 eggs
- 500 grams (17.5 oz) unsalted butter, diced
1. Place livers, ginger, garlic, sugar, salt and eggs in mixing bowl. Cook 8 min/90°C (195°F)/speed 6.
2. Once the mixture starts to split and thicken (you’ll hear the sound change to more of a chopping sound) stop it from mixing. This may happen before the time has elapsed. Add the butter and blend 1 min/speed 10.
3. Transfer mixture to a tray or large container to cool in the refrigerator.
To serve, spoon or pipe onto bread, or into ramekins. Serve with crackers, bread, cornichons or salad.
- use quality free-range chicken livers that look bright and unblemished.
- be extra-cheffy by passing the hot mixture through a fine sieve before cooling. (Chefs do this to ensure it’s extra smooth but it’s not really necessary!)
- pate keeps for five days in the refrigerator; ensure that it’s airtight by drizzling a little melted butter or olive oil over the top, or pressing baking paper or clingwrap onto the surface.
- pate can be frozen for up to three months; ensure it’s tightly wrapped to prevent freezer burn. You can freeze it in silicon moulds so it defrosts in nice, neat shapes for an antipasto platter.
- Charlie loves Chinese flavours, which is why he uses ginger. You can replace the ginger with other flavourings. Try one of the following or mix and match:
- 2 tbsp brandy or cognac
- 1 tsp ground pepper
- 2 tsp fresh or dried thyme
- 1 tsp ground ginger
- 1 tsp allspice
- pinch nutmeg