Hi, I’m Marie. Today, I’m gonna show you how 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 will make it a bit tastier. This will be really 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 in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something which I have loved my whole life.
To begin with this 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 can achieve it.
The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- Get 250 Gr Chicken Livers - Cleaned & Sliced
- Get 1 Medium Onion - Finely Sliced
- Get 5 Tbs Butter
- Prepare 2 Tbs Cream
- Get 2 Tsp Light Brown Sugar
- Take Tyme (Fresh is best)
- Make ready 4-8 Drops Tabassco (I love the really sausage one) - Optional
- Make ready 1 Tsp Of White Truffle Oil - Optional
- Get Salt and Lots of fresh ground Black Pepper
- Get Bayleaf to decorate
- Get 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 is going to wrap this up for this exceptional dish chicken liver pate - chilli and white truffle oil (optional) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
