This dish contains the following allergens: Milk/Dairy
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
600g
beef liver, cleaned and thinly sliced
2
shallots, peeled and diced
120g
butter - melted
1
garlic clove, peeled and minced
2
bay leaves
1/2 tbsp
fresh thyme – finely chopped
100ml
brandy
4 tbsp
double cream
salt and pepper
21oz
beef liver, cleaned and thinly sliced
2
shallots, peeled and diced
4.2oz
butter - melted
1
garlic clove, peeled and minced
2
bay leaves
1/2 tbsp
fresh thyme – finely chopped
3.5fl. oz
brandy
4 tbsp
double cream
salt and pepper
Utensils
Step 1
Use cooking pot without grill plate or crisper basket installed. Close the lid, select ROAST, set the temperature to 200°C and set time to 20 minutes. Press START/STOP to begin preheating.
Step 2
When the unit beeps to signify it has preheated, add all the ingredients except cream. Close lid and roast for 20 minutes.
Step 3
Once unit beeps to signify the cooking process has completed, remove the cooking pot and allow the cooked ingredients to cool down for 15 minutes.
Step 4
Remove bay leaves and place mixture (without bay leaf) in a blender with cream. Blend until completely smooth – this can take up to 5 minutes.
Step 5
Once completely smooth divide pate into 4 individual ramekins and let chill in the fridge for 8 hours.
Step 6
Enjoy spread onto thinly sliced toasts or as part of a charcuterie board!
Use cooking pot without grill plate or crisper basket installed. Close the lid, select ROAST, set the temperature to 200°C and set time to 20 minutes. Press START/STOP to begin preheating.
600g
beef liver, cleaned and thinly sliced
2
shallots, peeled and diced
120g
butter - melted
1
garlic clove, peeled and minced
2
bay leaves
1/2 tbsp
fresh thyme – finely chopped
100ml
brandy
4 tbsp
double cream
salt and pepper
21oz
beef liver, cleaned and thinly sliced
2
shallots, peeled and diced
4.2oz
butter - melted
1
garlic clove, peeled and minced
2
bay leaves
1/2 tbsp
fresh thyme – finely chopped
3.5fl. oz
brandy
4 tbsp
double cream
salt and pepper
Step 2 of 6
When the unit beeps to signify it has preheated, add all the ingredients except cream. Close lid and roast for 20 minutes.
600g
beef liver, cleaned and thinly sliced
2
shallots, peeled and diced
120g
butter - melted
1
garlic clove, peeled and minced
2
bay leaves
1/2 tbsp
fresh thyme – finely chopped
100ml
brandy
4 tbsp
double cream
salt and pepper
21oz
beef liver, cleaned and thinly sliced
2
shallots, peeled and diced
4.2oz
butter - melted
1
garlic clove, peeled and minced
2
bay leaves
1/2 tbsp
fresh thyme – finely chopped
3.5fl. oz
brandy
4 tbsp
double cream
salt and pepper
Step 3 of 6
Once unit beeps to signify the cooking process has completed, remove the cooking pot and allow the cooked ingredients to cool down for 15 minutes.
600g
beef liver, cleaned and thinly sliced
2
shallots, peeled and diced
120g
butter - melted
1
garlic clove, peeled and minced
2
bay leaves
1/2 tbsp
fresh thyme – finely chopped
100ml
brandy
4 tbsp
double cream
salt and pepper
21oz
beef liver, cleaned and thinly sliced
2
shallots, peeled and diced
4.2oz
butter - melted
1
garlic clove, peeled and minced
2
bay leaves
1/2 tbsp
fresh thyme – finely chopped
3.5fl. oz
brandy
4 tbsp
double cream
salt and pepper
Step 4 of 6
Remove bay leaves and place mixture (without bay leaf) in a blender with cream. Blend until completely smooth – this can take up to 5 minutes.
600g
beef liver, cleaned and thinly sliced
2
shallots, peeled and diced
120g
butter - melted
1
garlic clove, peeled and minced
2
bay leaves
1/2 tbsp
fresh thyme – finely chopped
100ml
brandy
4 tbsp
double cream
salt and pepper
21oz
beef liver, cleaned and thinly sliced
2
shallots, peeled and diced
4.2oz
butter - melted
1
garlic clove, peeled and minced
2
bay leaves
1/2 tbsp
fresh thyme – finely chopped
3.5fl. oz
brandy
4 tbsp
double cream
salt and pepper
Step 5 of 6
Once completely smooth divide pate into 4 individual ramekins and let chill in the fridge for 8 hours.
600g
beef liver, cleaned and thinly sliced
2
shallots, peeled and diced
120g
butter - melted
1
garlic clove, peeled and minced
2
bay leaves
1/2 tbsp
fresh thyme – finely chopped
100ml
brandy
4 tbsp
double cream
salt and pepper
21oz
beef liver, cleaned and thinly sliced
2
shallots, peeled and diced
4.2oz
butter - melted
1
garlic clove, peeled and minced
2
bay leaves
1/2 tbsp
fresh thyme – finely chopped
3.5fl. oz
brandy
4 tbsp
double cream
salt and pepper
Step 6 of 6
Enjoy spread onto thinly sliced toasts or as part of a charcuterie board!
