You already know my passion for pates. Today I bring you a new pate of chicken livers, with a fine texture and a mild flavor, which contrasts with the acidic freshness of the Orange jelly. The truth is that the orange pate It is great, it is easy to do and it has a magnificent presence, ideal to surprise when you have guests at home.

The orange chicken pate joins the homemade liver pate that Ariana proposed to us and chicken foie in our particular collection of patés with thermomix. Encourage yourself to try them and tell us, which is your favorite?

For the pate we need a mould With a capacity of approximately 1 liter, the plum cake type are phenomenal. If you use it made of silicone, you will not need any previous preparation, as it removes easily, but if it is made of another material, you will need to line its interior previously with cling film, letting it protrude a little from the sides, in order to pull it when we unmold.

Orange pate

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A new chicken liver pate with thermomix, with a fine texture and a mild flavor, which contrasts with the acidic freshness of orange jelly.

Ana Valdes

Recipe type: snacks
Calories: 430
Rations: 4

Preparation time: 8H
Cooking time: 20M
Total time: 8:20 p.m.

Ingredients

200 ml of strained fresh orange juice
5 sheets of neutral gelatin
400 g of clean chicken livers
1 garlic clove
2 spring onions (approx. 100 g)
200 butter g
1 hoja de laurel
1 teaspoon of thyme coffee
1 teaspoon of salt
pepper to taste
150 ml dry white wine
25 ml of sweet wine (Pedro Ximénez, Malaga Virgen, Port or Jerez)

Music

Soak the gelatin in cold water
Put the juice in the glass and heat it for 3 minutes at 100º and speed 1.
Add the drained gelatin and mix for 1 minute at speed 3.
Pour into the mold and place in the refrigerator to solidify.
Rinse the glass and add the peeled and halved onions and the peeled garlic clove. Shred for 5 seconds at speed 5.
Open the glass, lower the remains with the spatula and add 50 g of butter, the bay leaf and the thyme. Sauté for 5 minutes, at 100º, speed 1.
Add the livers, salt, pepper and white wine. Cook for 8 minutes, 100º, speed 1.
Strain with the basket, discarding the cooking broth. Remove the bay leaf and put the livers back into the glass together with the rest of the mixture that remains in the basket once strained. Add the rest of the butter and the sweet wine. Crush 1 minute at progressive speed 5/10.
Wait for it to cool a bit and pour over the already solid or semi-solid gelatin, at least enough so that the pate is on top of it and they do not mix. Put in the refrigerator and let cool for 8 hours.
Unmold and serve.

Equivalences with TM21

More information - Homemade Ariana style liver pate / Chicken foie

2 comments, leave yours

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Maria Jose Lopez Corbacho said

ago 11 years

Dear Ana: I have to tell you that I made the orange pate with chicken livers and we didn't like it at all. The excessively strong flavor and although the presence has been unbeatable we have not been able to take it. I thought it was a perfect tapa for these parties but the flavor did not

Reply to Mª José López Corbacho

Ana Valdes said

Hello Mª José, because now we both know that you don't like homemade pâté, because this is not exactly one of the strongest. But liver paté tastes like liver. It is what you have. Sorry you didn't like it. I recommend that when you go to make a plate for parties, you try it before, just in case, so you don't get that upset. What I do have to tell you is that there is no recipe that everyone likes, and that is something that I cannot (nor would I like, since creativity is in the variety of tastes) to fix. A hug!

Reply to Ana Valdés