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

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
  1. Get 250 Gr Chicken Livers - Cleaned & Sliced
  2. Make ready 1 Medium Onion - Finely Sliced
  3. Take 5 Tbs Butter
  4. Take 2 Tbs Cream
  5. Take 2 Tsp Light Brown Sugar
  6. Take Tyme (Fresh is best)
  7. Make ready 4-8 Drops Tabassco (I love the really hot one) - Optional
  8. Prepare 1 Tsp Of White Truffle Oil - Optional
  9. Prepare Salt and Lots of fresh ground Black Pepper
  10. Prepare Bayleaf to decorate
  11. Make ready 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 is going to wrap it up with this exceptional food chicken liver pate - chilli and white truffle oil (optional) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!