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!!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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
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.
Add remaining ingredients except cream and melted butter and blend 30 sec/speed 5-6.
Scrape down sides of bowl and repeat.
Add cream and blend 30 sec/speed 5-6
Spread into ramekins or pots of choice. Smooth with a palate knife. Top with melted butter and garnish with herbs
Chill before serving and serve with crackers, melba toast or on a cheese board.
This is just one of our Insider recipes. Join us today and start cooking!