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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.
To begin with this recipe, we have to 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 that.
The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- Take 250 Gr Chicken Livers - Cleaned & Sliced
- Make ready 1 Medium Onion - Finely Sliced
- Get 5 Tbs Butter
- Get 2 Tbs Cream
- Get 2 Tsp Light Brown Sugar
- Make ready Tyme (Fresh is best)
- Take 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
- Take Bayleaf to decorate
- Take 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.
Instructions 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
Heat the olive oil in a large skillet over medium-low heat. Reduce heat to low; add livers, and season with salt and pepper. Classic chicken liver pate flavored with rosemary, sage and truffle. Rich and flavorful, it is perfect for a dinner party appetizer. You will most likely convert even the most diehard liver haters with this recipe.
Above is the right way to cook chicken liver pate - chilli and white truffle oil (optional), very simple to make. Do the cooking stages accurately, loosen up and use your coronary heart then your cooking will be scrumptious. There are many recipes that you could strive from this website, please find what you want. If you happen to like this recipe please share it with your friends. Joyful cooking.
