Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. Great recipe for Chicken Liver Pate - Chilli and White Truffle Oil (optional).
Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must 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 it.
The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- Get 250 Gr Chicken Livers - Cleaned & Sliced
- Get 1 Medium Onion - Finely Sliced
- Take 5 Tbs Butter
- Make ready 2 Tbs Cream
- Take 2 Tsp Light Brown Sugar
- Get Tyme (Fresh is best)
- Make ready 4-8 Drops Tabassco (I love the really hot one) - Optional
- Prepare 1 Tsp Of White Truffle Oil - Optional
- Prepare Salt and Lots of fresh ground Black Pepper
- Take Bayleaf to decorate
- Prepare Hot Toast to serve
Chicken liver pâté—looks atrocious, tastes great! Chicken liver pâté—looks atrocious, tastes great! In fact, this is one of those instances where you pity the Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I have loved my entire life.
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
They are fine and they look wonderful. To get started with this particular recipe, we must prepare a few components. To make the pasta, place the flour in a bowl or on a wok surface, and make a well in the centre.. Heat the oil in a large nonreactive skillet. Chicken Liver Pate - Chilli and White Truffle Oil (optional) Bored of going to High End places and being ripped off :P. chicken liver pate.
So that’s going to wrap this up with this exceptional food chicken liver pate - chilli and white truffle oil (optional) recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
