Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) Before you jump to Chicken Liver Pate - Chilli and White Truffle Oil (optional) recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Goodies. Healthy eating promotes a feeling of health and wellbeing. 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 from.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook chicken liver pate - chilli and white truffle oil (optional) using 11 ingredients and 6 steps. Here is how you can achieve that.

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

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

Heat the olive oil in a large skillet over medium-low heat. Reduce heat to low; add livers, and season with salt and pepper. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Add the water and bring to a simmer.

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

Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Add the water and bring to a simmer. Cover, reduce the heat to low and cook,. Drain the livers and discard the milk. To make the onions: Coat a large saute pan with olive oil and add the onions.

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