Steps to Make Favorite Chicken Liver Pate - Chilli and White Truffle Oil (optional)

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something which I have loved my whole life.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):

1. Get 250 Gr Chicken Livers - Cleaned & Sliced
2. Get 1 Medium Onion - Finely Sliced
3. Take 5 Tbs Butter
4. Make ready 2 Tbs Cream
5. Make ready 2 Tsp Light Brown Sugar
6. Get Tyme (Fresh is best)
7. Take 4-8 Drops Tabassco (I love the really hot one) - Optional
8. Prepare 1 Tsp Of White Truffle Oil - Optional
9. Get Salt and Lots of fresh ground Black Pepper
10. Get Bayleaf to decorate
11. Prepare Hot Toast to serve

Steps 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

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