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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites. This time, I will make it a little bit unique. This will be really 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 from. Heat the olive oil in a large skillet over medium-low heat. Reduce heat to low; add livers, and season with salt and pepper.

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

To get started with this recipe, we must prepare a few ingredients. You can have 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. Take 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. Prepare 2 Tsp Light Brown Sugar
  6. Prepare 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. Make ready Salt and Lots of fresh ground Black Pepper
  10. Get Bayleaf to decorate
  11. Take Hot Toast to serve

The thought of eating liver may not be so appealing to you, but that's because you've never tried my chicken liver pate. It's quick and easy, and it really tastes amazing, especially when you pair it with a gluten-free crostini, sourdough bread, cucumber slices or even fermented vegetables. Add the water and bring to a simmer. Cover, reduce the heat to low and cook,.

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

Add the water and bring to a simmer. Cover, reduce the heat to low and cook,. As the butter melts, begin to season it: let a few sprinkles of rosemary. Drain the livers and discard the milk. Pat livers dry with paper towels.

So that’s going to wrap this up for this special food chicken liver pate - chilli and white truffle oil (optional) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!