Smoked Chicken Pate
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.
Tenina Holder is a wife, mother of five and grandmother of eight, 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!
