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

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. 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):
  1. Prepare 250 Gr Chicken Livers - Cleaned & Sliced
  2. Get 1 Medium Onion - Finely Sliced
  3. Make ready 5 Tbs Butter
  4. Get 2 Tbs Cream
  5. Take 2 Tsp Light Brown Sugar
  6. Make ready Tyme (Fresh is best)
  7. Take 4-8 Drops Tabassco (I love the really hot one) - Optional
  8. Make ready 1 Tsp Of White Truffle Oil - Optional
  9. Get Salt and Lots of fresh ground Black Pepper
  10. Prepare Bayleaf to decorate
  11. Take Hot Toast to serve

Here is how you achieve it. One of them delivered and I am making the pate again tonight (the liver is currently soaking in the buttermilk). I used white truffle infused olive oil, and will again tonight, but will obtain the real deal (black truffle oil) for next hunting season. I also used dried thyme and everything was quite tasty.

Steps 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

The Red Lion Chicken Liver Pâté. Served sautéed mushrooms, peppers & onions & finished w/ green pesto or tomato & chilli sauce. Cut the chayote, carrots, red and green bell pepper into cubes. Add the potatoes, chayote and carrots sauté and then pour in the milk. Instant Pot Beef Stew step by step.

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