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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, chicken liver pate - chilli and white truffle oil (optional). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I’ve loved my whole life. They’re fine and they look wonderful.

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 cook that.

The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
  1. Take Chicken Livers - Cleaned & Sliced
  2. Get Medium Onion - Finely Sliced
  3. Prepare Butter
  4. Prepare Cream
  5. Get Light Brown Sugar
  6. Prepare Tyme (Fresh is best)
  7. Prepare Tabassco (I love the really hot one) - Optional
  8. Take Of White Truffle Oil - Optional
  9. Take Salt and Lots of fresh ground Black Pepper
  10. Make ready 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

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