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

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. 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.

See recipes for Potato Sambal With Chicken Liver and Gizzard too.. Melt the butter in a skillet over medium heat. Stir in the shallots and garlic.

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. Prepare 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. Take 2 Tsp Light Brown Sugar
  6. Get Tyme (Fresh is best)
  7. Take 4-8 Drops Tabassco (I love the really hot one) - Optional
  8. Prepare 1 Tsp Of White Truffle Oil - Optional
  9. Make ready Salt and Lots of fresh ground Black Pepper
  10. Prepare Bayleaf to decorate
  11. Make ready Hot Toast to serve

Drain the livers and discard the milk. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. Heat the olive oil in a large skillet over medium-low heat. Reduce heat to low; add livers, and season with salt and pepper.

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

Chicken Liver Pate - Chilli and White Truffle Oil (optional). Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Chicken Liver Pate - Chilli and White Truffle Oil (optional). Here is how you achieve it. As the butter melts, begin to season it: let a few sprinkles of rosemary.

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