Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare 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 little bit tasty. This is gonna smell and look delicious.
Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is 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 have loved my entire life.
Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.
To get started with this recipe, we must first 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 can achieve it.
The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- Take 250 Gr Chicken Livers - Cleaned & Sliced
- Get 1 Medium Onion - Finely Sliced
- Prepare 5 Tbs Butter
- Take 2 Tbs Cream
- Make ready 2 Tsp Light Brown Sugar
- Get Tyme (Fresh is best)
- Get 4-8 Drops Tabassco (I love the really hot one) - Optional
- Make ready 1 Tsp Of White Truffle Oil - Optional
- Get Salt and Lots of fresh ground Black Pepper
- Take Bayleaf to decorate
- Prepare Hot Toast to serve
Classic chicken liver pate flavored with rosemary, sage and truffle. Rich and flavorful, it is perfect for a dinner party appetizer. How To Make Chicken Liver Pate (Paleo, Low Carb Recipe) - Learn how to make chicken liver pate with this healthy, easy chicken pate recipe. Easy and extra creamy, thanks to a secret ingredient!
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
Chicken Liver Pate is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm Slow Cooker White-Bean Parmesan Soup. Liver pate with a slice of Keto bread will be the perfect snack. I've got a variety of bread recipes to choose from.
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