Simple Way to Make Homemade Chicken Liver Pate - Chilli and White Truffle Oil (optional)

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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

To begin with this recipe, we must 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 cook that.

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

1. Prepare 250 Gr Chicken Livers - Cleaned & Sliced
2. Make ready 1 Medium Onion - Finely Sliced
3. Get 5 Tbs Butter
4. Make ready 2 Tbs Cream
5. Get 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. Make ready 1 Tsp Of White Truffle Oil - Optional
9. Take Salt and Lots of fresh ground Black Pepper
10. Get Bayleaf to decorate
11. Get 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 is going to wrap this up with this special food chicken liver pate - chilli and white truffle oil (optional) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!