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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) step by step. Add the Sliced Chicken Livers and the Tyme, If using fresh just use the leaves removed. Chicken Liver Pate - Chilli and White Truffle Oil (optional) step by step. Add the Sliced Chicken Livers and the Tyme, If using fresh just use the leaves removed from.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something which I have loved my entire life.

To begin with this particular recipe, we have to 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 that.

The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
  1. Get 250 Gr Chicken Livers - Cleaned & Sliced
  2. Prepare 1 Medium Onion - Finely Sliced
  3. Prepare 5 Tbs Butter
  4. Make ready 2 Tbs Cream
  5. Take 2 Tsp Light Brown Sugar
  6. Make ready 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. Take Bayleaf to decorate
  11. Make ready Hot Toast to serve

Combination of chicken liver with onions and balsamic vinegar works great. Just a small amount of truffle oil adds a lovely perfume, but if you don't have truffle oil, don't worry. Reduce heat to low; add livers, and season with salt and pepper. Lift livers from pan; transfer to a bowl until completely cool.

Instructions 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

Reduce heat to low; add livers, and season with salt and pepper. Lift livers from pan; transfer to a bowl until completely cool. Add the shallots and thyme and cook gently for five minutes, or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper. Chicken Liver Pate - Chilli and White Truffle Oil (optional) instructions.

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