Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I have loved my entire life. They are nice and they look wonderful.

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. Great recipe for Chicken Liver Pate - Chilli and White Truffle Oil (optional).

To get started 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 can achieve that.

The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):

1. Make ready 250 Gr Chicken Livers - Cleaned & Sliced
2. Make ready 1 Medium Onion - Finely Sliced
3. Make ready 5 Tbs Butter
4. Get 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. Get 1 Tsp Of White Truffle Oil - Optional
9. Get Salt and Lots of fresh ground Black Pepper
10. Prepare Bayleaf to decorate
11. Prepare Hot Toast to serve

Chicken liver pâté—looks atrocious, tastes great! Chicken liver pâté—looks atrocious, tastes great! In fact, this is one of those instances where you pity the Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I have loved my entire life.

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

They are fine and they look wonderful. To get started with this particular recipe, we must prepare a few components. To make the pasta, place the flour in a bowl or on a wok surface, and make a well in the centre.. Heat the oil in a large nonreactive skillet. Chicken Liver Pate - Chilli and White Truffle Oil (optional) Bored of going to High End places and being ripped off :P. chicken liver pate.

So that’s going to wrap this up with this special food chicken liver pate - chilli and white truffle oil (optional) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in 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. Go on get cooking!