雞肝醬

CHICKEN LIVER PATÉ I 雞肝醬

在西貢吃過一次chicken liver Pâté 後就愛上了，可以用來塗抹麵包、餅乾..真的很香，那鮮嫩的肝醬一入口，嘴裹已經充滿濃郁的甘香。有一層鮮黃色的生牛油封著，很靚呀! 不捨得破爛它啊! 平民版的肝醬...

雞肝                    250g

蒜頭                    1個

紅蔥頭                 8粒

Thyme                5條

Bay leaf              1片

黑胡椒/白胡椒粉    少許

海鹽                    少許

豆蔻粉                 少許

生牛油                 150g

白蘭地                 50 g

  THERMOMIX TM5 ■ 雞肝醬 

1.      放入蒜頭、紅蔥頭打碎 [TM5: 5秒、速度5]

2.      放入50g生牛油爆香 [TM5: 2分鐘、100度、速度1]

3.      放入雞肝、Thyme、Bay leaf、白蘭地、黑胡椒、海鹽、蔻粉、100g生牛油煮熟 [TM5: 5分鐘、100度、速度1]

4.      拿走Bay leaf，全部打碎 [TM5: 1分鐘、速度8]

5.      倒入玻璃樽內，輕輕捕平表面

6.      加入50g已融的生牛油在面上，可加上少許Thyme，蓋上，放入雪櫃1小時

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English version

After eating chicken liver Pâté once in Sai Kung, I fell in love and can be used to spread bread and biscuits.. It is really fragrant. The mouth of the tender liver paste is already filled with rich sweetness. There is a layer of bright yellow raw butter seal, very beautiful! Not willing to ruin it! Civilian version of liver paste...

• Chicken liver 250g
• 1 garlic head
• 8 shallots
• Thyme 5
• 1 bay leaf
• Black pepper/white pepper powder
• Sea salt
• Cardamom powder
• Raw butter 150g
• Brandy 50 g

     THERMOMIX TM5 ■ 雞肝醬 

1. Add garlic and shallots to break [TM5: 5 seconds, speed 5]

2.   Put 50g of raw butter and saute [TM5: 2 minutes, 100 degrees, speed 1]

3.   Add chicken liver, Thyme, Bay leaf, brandy, black pepper, sea salt, cardamom, 100g raw butter and cook [TM5: 5 minutes, 100 degrees, speed 1]

4.   Take the Bay leaf and smash it all [TM5: 1 minute, speed 8]

5.   Pour into a glass bottle and gently catch the surface

6.   Add 50g of melted raw butter to the surface, add a little Thyme, cover and put in the refrigerator for 1 hour