These pots of smoky chicken goodness make excellent hostess gifts when paired with some homemade crackers or of course they are excellent as a starter, great with homemade brioche, and do start the evening off right if you are entertaining a great crew! They keep for ages in the fridge if unopened...(butter is still in place) and they do look pretty schmicko on a grazing table. I am expecting to see these show up on social media soon people. Go and do!!
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Need
- 3-4 eschalots
- 3 sprigs fresh thyme, plus more for garnish
- 50 Grams butter BUY
- 80 Grams brandy or cognac
- 200 Gram smoked Chicken breast, cubed
- 100 Grams cream cheese
- Generous pinch pink salt flakes BUY
- Freshly ground black pepper to taste
- 80 Grams cream
- Melted butter for the top of pate pots
Do
- 1
Place eschalots, thyme, butter and brandy into Thermomix bowl and chop 3 sec/speed 6. Scrape down sides of bowl and sauté 5 min/Varoma/speed 1 with MC off.
- 2
Add remaining ingredients except cream and melted butter and blend 30 sec/speed 5-6.
- 3
Scrape down sides of bowl and repeat.
- 4
Add cream and blend 30 sec/speed 5-6
- 5
Spread into ramekins or pots of choice. Smooth with a palate knife. Top with melted butter and garnish with herbs
- 6
Chill before serving and serve with crackers, melba toast or on a cheese board.
