Chicken Liver Pate - Chilli and White Truffle Oil (optional)
Chicken Liver Pate - Chilli and White Truffle Oil (optional)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have chicken liver pate - chilli and white truffle oil (optional) using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
  1. Make ready 250 Gr Chicken Livers - Cleaned & Sliced
  2. Prepare 1 Medium Onion - Finely Sliced
  3. Prepare 5 Tbs Butter
  4. Prepare 2 Tbs Cream
  5. Take 2 Tsp Light Brown Sugar
  6. Prepare Tyme (Fresh is best)
  7. Prepare 4-8 Drops Tabassco (I love the really hot one) - Optional
  8. Take 1 Tsp Of White Truffle Oil - Optional
  9. Prepare Salt and Lots of fresh ground Black Pepper
  10. Get Bayleaf to decorate
  11. Get Hot Toast to serve
Steps to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
  1. In a large Frying pan put about 1 Tsp of the Butter and soften the Onions - about 5 mins do not brown them. Then Add the Garlic & Sugar and cook 1 extra min. Add 1.5 Tsp Butter
  2. Add the Sliced Chicken Livers and the Tyme, If using fresh just use the leaves removed from the Stalks. Again these need to good for about 4-5 mins and should just stop being pink in the middle - do not over cook or pate will be dry.
  3. Remove from Heat and let cool for 5 mins
  4. Put all the mixture from the pan into your food processor with the metal blade - max for about 20-30 seconds, Add the cream, Tobassco and truffle oil, Salt and Pepper and pulse 1 time.
  5. Devide into little pots and place a Bayleaf onto each, then heat the remaining 1.5 Tbls of butter until metaled and pour over each one - this can help seal in the wonderful smells and makes the pate last longer
  6. Put in fridge to chill - Ideal over night and serve with Hot Toast

So that’s going to wrap it up with this special food chicken liver pate - chilli and white truffle oil (optional) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!