Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites food recipes. This time, I am going to 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 well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re 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 recipe, we must 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):

1. Make ready 250 Gr Chicken Livers - Cleaned & Sliced
2. Get 1 Medium Onion - Finely Sliced
3. Prepare 5 Tbs Butter
4. Take 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. Make ready 1 Tsp Of White Truffle Oil - Optional
9. Prepare Salt and Lots of fresh ground Black Pepper
10. Take 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

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