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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I’ve loved my entire life.

Great recipe for Chicken Liver Pate - Chilli and White Truffle Oil (optional). Bored of going to High End places and being ripped off :P Chicken Liver Pate - Chilli and White Truffle Oil (optional) step by step. Add the Sliced Chicken Livers and the Tyme, If using fresh just use the leaves removed.

To get started with this particular 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. Take 1 Medium Onion - Finely Sliced
  3. Make ready 5 Tbs Butter
  4. Make ready 2 Tbs Cream
  5. Take 2 Tsp Light Brown Sugar
  6. Prepare Tyme (Fresh is best)
  7. Get 4-8 Drops Tabassco (I love the really hot one) - Optional
  8. Prepare 1 Tsp Of White Truffle Oil - Optional
  9. Get Salt and Lots of fresh ground Black Pepper
  10. Make ready Bayleaf to decorate
  11. Get Hot Toast to serve

Chicken Liver Pate - Chilli and White Truffle Oil (optional). Chicken liver pâté—looks atrocious, tastes great! Chicken liver pâté—looks atrocious, tastes great! In fact, this is one of those instances where you pity the Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices.

Instructions 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

Chicken Liver Pate - Chilli and White Truffle Oil (optional) Bored of going to High End places and being ripped off :P. chicken liver pate. My family LOVES chili and in the fall and winter we eat it often. To make the pasta, place the flour in a bowl or on a wok surface, and make a well in the centre.. The Best Chili Chicken Liver Recipes on Yummly Smoked Mackerel Pate Kiku Corner. mackerel fillets.

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