Hi, I am Jane. Today, I’m gonna show you how to make chicken liver pate - chilli and white truffle oil (optional) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will 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 well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. 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’ve loved my entire life.
To get started with this recipe, we must prepare a few components. 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):
- Prepare 250 Gr Chicken Livers - Cleaned Sliced
- Get 1 Medium Onion - Finely Sliced
- Take 5 Tbs Butter
- Prepare 2 Tbs Cream
- Take 2 Tsp Light Brown Sugar
- Get Tyme (Fresh is best)
- Make ready 4-8 Drops Tabassco (I love the really hot one) - Optional
- Make ready 1 Tsp Of White Truffle Oil - Optional
- Take Salt and Lots of fresh ground Black Pepper
- Prepare Bayleaf to decorate
- Prepare Hot Toast to serve
Steps 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 Hot Toast
So that is going to wrap this up with this distinctive dish chicken liver pate - chilli and white truffle oil (optional) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
