Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
See recipes for Potato Sambal With Chicken Liver and Gizzard too.. See great recipes for Chicken Liver Pate - Chilli and White Truffle Oil (optional) too! See great recipes for Chicken Liver Pate - Chilli and White Truffle Oil (optional) too!
Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most well liked of current viral foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I’ve loved my whole life.
To get started with this 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 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
- Prepare 5 Tbs Butter
- Make ready 2 Tbs Cream
- Get 2 Tsp Light Brown Sugar
- Get Tyme (Fresh is best)
- Take 4-8 Drops Tabassco (I love the really hot one) - Optional
- Prepare 1 Tsp Of White Truffle Oil - Optional
- Make ready Salt and Lots of fresh ground Black Pepper
- Take Bayleaf to decorate
- Make ready Hot Toast to serve
Drain the livers and discard the milk. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. Add the garlic and sauté for a couple of minutes until golden. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper.
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
Chicken Liver Pate - Chilli and White Truffle Oil (optional). Heat the olive oil in a large skillet over medium-low heat. Reduce heat to low; add livers, and season with salt and pepper. Add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally. Chicken Liver Pate - Chilli and White Truffle Oil (optional).
So that is going to wrap it up with this special food chicken liver pate - chilli and white truffle oil (optional) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to chicken liver pate - chilli and white truffle oil (optional) cooking. Go on get cooking!
