Hello everybody, I hope you’re 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). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. 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 must prepare a few components. 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.

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

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

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