Hello, I am Laura. Today, we’re going 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. This time, I am going to make it a little bit tastier. 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 popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook 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):
- Take 250 Gr Chicken Livers - Cleaned & Sliced
- Make ready 1 Medium Onion - Finely Sliced
- Take 5 Tbs Butter
- Prepare 2 Tbs Cream
- Take 2 Tsp Light Brown Sugar
- Prepare Tyme (Fresh is best)
- Get 4-8 Drops Tabassco (I love the really hot one) - Optional
- Make ready 1 Tsp Of White Truffle Oil - Optional
- Take Salt and Lots of fresh ground Black Pepper
- Make ready Bayleaf to decorate
- Get Hot Toast to serve
Instructions 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 for this distinctive dish chicken liver pate - chilli and white truffle oil (optional) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
