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

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I have loved my whole life. They’re fine and they look fantastic.

In this video you will see how to make chicken liver pate! If you cook it once you will never buy it from a store. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper.

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

To get started with this particular recipe, we have to 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 can achieve that.

Ingredients

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

1. Prepare 250 Gr Chicken Livers - Cleaned & Sliced
2. Make ready 1 Medium Onion - Finely Sliced
3. Take 5 Tbs Butter
4. Get 2 Tbs Cream
5. Make ready 2 Tsp Light Brown Sugar
6. Prepare 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. Prepare Salt and Lots of fresh ground Black Pepper
10. Take Bayleaf to decorate
11. Make ready Hot Toast to serve

Classic chicken liver pate flavored with rosemary, sage and truffle. Rich and flavorful, it is perfect for a dinner party appetizer. Then spoon your chicken liver pate into a dish and spread it out evenly. In blender or in food processor with knife blade attached, puree chicken-liver mixture, cream, salt, thyme, and pepper until smooth, stopping blender occasionally and scraping down side.

Instructions

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

This easy chicken liver pâté is made with butter, brandy, shallots, and lots of anticipation. Perfect holiday fare for easy entertaining. This easy chicken liver pate, as its name implies, couldn't be simpler to toss together. Just butter, brandy, shallots, and chicken liver goodness. Carefully selected cuts of chicken meat, dairy and soya protein and natural spices.

As simple as that How to Make Chicken Liver Pate - Chilli and White Truffle Oil (optional)

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