Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Chicken Liver Pate - Chilli and White Truffle Oil (optional). Bored of going to High End places and being ripped off :P 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.
Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I’ve loved my whole life.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- Take Chicken Livers - Cleaned & Sliced
- Make ready Medium Onion - Finely Sliced
- Take Butter
- Get Cream
- Prepare Light Brown Sugar
- Get Tyme (Fresh is best)
- Take Tabassco (I love the really hot one) - Optional
- Get Of White Truffle Oil - Optional
- Get Salt and Lots of fresh ground Black Pepper
- Make ready Bayleaf to decorate
- Take Hot Toast to serve
Chicken liver pâté—looks atrocious, tastes great! Chicken liver pâté—looks atrocious, tastes great! In fact, this is one of those instances where you pity the Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I have loved my entire life.
Instructions 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
They are fine and they look wonderful. To get started with this particular recipe, we must prepare a few components. Melt the butter in a skillet over medium heat. Stir in the shallots and garlic. Heat the olive oil in a large skillet over medium-low heat.
So that is going to wrap this up for this special food chicken liver pate - chilli and white truffle oil (optional) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget 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!
