Hello, I am Joana. Today, I will show you a way to prepare chicken liver pate - chilli and white truffle oil (optional) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken Liver Pate - Chilli and White Truffle Oil (optional) Recipe
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 delicious. It’s enjoyed by millions daily. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first 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 it.
The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- Get Chicken Livers - Cleaned & Sliced
- Prepare Medium Onion - Finely Sliced
- Take Butter
- Prepare Cream
- Prepare Light Brown Sugar
- Make ready Tyme (Fresh is best)
- Make ready Tabassco (I love the really hot one) - Optional
- Prepare Of White Truffle Oil - Optional
- Make ready Salt and Lots of fresh ground Black Pepper
- Get Bayleaf to decorate
- Get Hot Toast to serve
Steps to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- 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
- 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.
- Remove from Heat and let cool for 5 mins
- 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.
- 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
- Put in fridge to chill - Ideal over night and serve with Hot Toast
So that’s going to wrap it up with this distinctive dish chicken liver pate - chilli and white truffle oil (optional) recipe. Thank you very much for reading. I’m confident that you will 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, friends and colleague. Thanks again for reading. Happy cooking.
