Steps to Prepare Perfect Chicken Liver Pate - Chilli and White Truffle Oil (optional)

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites. This time, I’m gonna make it a little bit unique. 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 is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first 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. Make ready 250 Gr Chicken Livers - Cleaned & Sliced
2. Get 1 Medium Onion - Finely Sliced
3. Get 5 Tbs Butter
4. Take 2 Tbs Cream
5. Make ready 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. Take 1 Tsp Of White Truffle Oil - Optional
9. Prepare 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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