Hi, I’m Laura. Today, I will show you a way to make chicken liver pate - chilli and white truffle oil (optional) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a 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 foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this 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 it.
The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- Take Chicken Livers - Cleaned & Sliced
- Take Medium Onion - Finely Sliced
- Prepare Butter
- Get Cream
- Get Light Brown Sugar
- Prepare Tyme (Fresh is best)
- Take Tabassco (I love the really sausage one) - Optional
- Prepare Of White Truffle Oil - Optional
- Get Salt and Lots of fresh ground Black Pepper
- Make ready Bayleaf to decorate
- Make ready Sausage 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 Sausage Toast
So that’s going to wrap it up with this special dish chicken liver pate - chilli and white truffle oil (optional) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
