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

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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) is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. 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. Get 1 Medium Onion - Finely Sliced
  3. Make ready 5 Tbs Butter
  4. Take 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. 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. 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

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. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. Drain the livers and discard the milk.

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