Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites. This time, 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 popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I’ve loved my entire life.

Great recipe for Chicken Liver Pate - Chilli and White Truffle Oil (optional). Bored of going to High End places and being ripped off :P 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. Chicken Liver Pate - Chilli and White Truffle Oil (optional) step by step.

To get started with this recipe, we must prepare a few components. 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. Prepare 250 Gr Chicken Livers - Cleaned & Sliced
2. Prepare 1 Medium Onion - Finely Sliced
3. Make ready 5 Tbs Butter
4. Get 2 Tbs Cream
5. Make ready 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. 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

Chicken liver pâté—looks atrocious, tastes great! Chicken liver pâté—looks atrocious, tastes great! Melt the butter in a skillet over medium heat. Stir in the shallots and garlic.

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

Melt the butter in a skillet over medium heat. Stir in the shallots and garlic. Heat the olive oil in a large skillet over medium-low heat. Reduce heat to low; add livers, and season with salt and pepper. Add the garlic and sauté for a couple of minutes until golden.

So that’s going to wrap it up for 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 more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!