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 make a special dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites food recipes. For mine, I’m gonna 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’s easy, it’s quick, it tastes yummy. 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 fine and they look fantastic.

To get started 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 cook it.

The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
  1. Get 250 Gr Chicken Livers - Cleaned & Sliced
  2. Take 1 Medium Onion - Finely Sliced
  3. Take 5 Tbs Butter
  4. Get 2 Tbs Cream
  5. Prepare 2 Tsp Light Brown Sugar
  6. Take Tyme (Fresh is best)
  7. Make ready 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. Get Hot Toast to serve
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

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