Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
See recipes for Potato Sambal With Chicken Liver and Gizzard too.. See great recipes for Chicken Liver Pate - Chilli and White Truffle Oil (optional) too! Melt the butter in a skillet over medium heat.
Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular 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 can achieve that.
The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- Get 250 Gr Chicken Livers - Cleaned & Sliced
- Prepare 1 Medium Onion - Finely Sliced
- Prepare 5 Tbs Butter
- Take 2 Tbs Cream
- Get 2 Tsp Light Brown Sugar
- Take Tyme (Fresh is best)
- Get 4-8 Drops Tabassco (I love the really hot one) - Optional
- Prepare 1 Tsp Of White Truffle Oil - Optional
- Make ready Salt and Lots of fresh ground Black Pepper
- Get Bayleaf to decorate
- Get Hot Toast to serve
So when we need to change it up, this is the perfect solution.and a crazy TASTY one!! #mycookbook. Drain the livers and discard the milk. 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.
Steps to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- 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
- 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.
- Remove from Heat and let cool for 5 mins
- 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.
- 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
- Put in fridge to chill - Ideal over night and serve with Hot Toast
Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. Here is how you achieve it. Add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally. Add the white wine to the pan and allow all of the liquid to evaporate. Stir in the tarragon and then finish with the truffle oil.
So that is going to wrap it up with this special food chicken liver pate - chilli and white truffle oil (optional) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
