Easiest Way to Prepare Any-night-of-the-week Chicken Liver Pate - Chilli and White Truffle Oil (optional)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, chicken liver pate - chilli and white truffle oil (optional). It is one of my favorites. For mine, I will make it a 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 foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to 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 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. Get 1 Medium Onion - Finely Sliced
3. Prepare 5 Tbs Butter
4. Make ready 2 Tbs Cream
5. Get 2 Tsp Light Brown Sugar
6. Make ready Tyme (Fresh is best)
7. Take 4-8 Drops Tabassco (I love the really hot one) - Optional
8. Make ready 1 Tsp Of White Truffle Oil - Optional
9. Make ready Salt and Lots of fresh ground Black Pepper
10. Make ready Bayleaf to decorate
11. Make ready Hot Toast to serve

Instructions 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

So that’s going to wrap this up with this special food chicken liver pate - chilli and white truffle oil (optional) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!