A silky, French-inspired chicken liver and truffle pâté made effortlessly in the Thermomix.
Indulge in the rich elegance of French cuisine with this Chicken and Truffle Pâté, a silky, deeply savoury spread that brings a little luxury to your table. Traditionally served in bistros and at apéro hour across France, this pâté combines the earthy depth of chicken livers with the unmistakable aroma of truffle for a flavour that’s both rustic and refined.
Thanks to the Thermomix, this once-laborious dish becomes easy and foolproof—perfectly blended, velvety smooth, and ready in less time than you’d think. Ideal as a make-ahead appetiser or as part of a cheese and charcuterie board, it’s a showstopper with crusty bread, cornichons, and a glass of something French. Bon appétit!
Please note, if you alter the quantities at all the cooking time may vary.
We have a few pate recipes on here and some of them are vego! Check these out:
Need
- 1 cloves garlic
- 1 shallot, medium size
- 45 Grams unsalted butter BUY
- 250 Grams chicken livers (after cleaning)
- Pinches pink salt flakes BUY
- Freshly ground black pepper to taste plus some more
- 50 Grams brandy
- 20 Grams fresh black truffle
- 50 Grams cream BUY
- 50 Grams butter melted for sealing BUY
- Slice of truffle to garnish
Do
- 1
Place garlic, shallot and butter into Thermomix bowl and chop 1 sec/speed 6. Scrape down sides of bowl and saute 5 min/Varoma/speed 1/MC off.
- 2
Meanwhile, rinse the livers, cut out any odd looking pieces and discard. Pat the remaining livers dry with a paper towel and sprinkle with salt and pepper.
- 3
Add livers and brandy to Thermomix bowl and cook 5 min/100ºC/speed 1.
- 4
Blend 20 sec/speed 7. Scrape down lid and sides of bowl.
- 5
Add grated truffle and cream and blend 20 sec/speed 7. Blend again if you feel it is needed, I personally like a silky smooth version.
- 6
Divide mixture between ramekins. Sprinkle with additional black pepper. Top with melted butter and garnish each with a sliver or two of truffle if desired. Keep out of fridge until they reach room temperature and then store covered in the fridge until service.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
