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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I have loved my whole life.

To get started with this recipe, we must 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 cook it.

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. Prepare 5 Tbs Butter
4. Make ready 2 Tbs Cream
5. Prepare 2 Tsp Light Brown Sugar
6. Take Tyme (Fresh is best)
7. Get 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. Make ready Bayleaf to decorate
11. Prepare Hot Toast to serve

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

So that’s going to wrap this up with this exceptional food chicken liver pate - chilli and white truffle oil (optional) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!