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 amazing day today. Today, I’m gonna show you how to make a special dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) step by step. See great recipes for Potato Sambal With Chicken Liver and Gizzard too!. See great recipes for Chicken Liver Pate - Chilli and White Truffle Oil (optional) too!

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

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

Prep a jelly roll pan with aluminum foil. Pat the chicken dry and place in pan. Mix all spices together in a bowl, then sprinkle generously over chicken. Drain the livers and discard the milk.

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

Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. Chicken Liver Pate - Chilli and White Truffle Oil (optional). To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor. Heat the olive oil in a large skillet over medium-low heat.

So that’s going to wrap this up for this exceptional food chicken liver pate - chilli and white truffle oil (optional) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!