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

Hey everyone, I hope you’re having an incredible day today. 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. This time, I will 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 enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something which I have loved my entire life.

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 from. Blend chicken liver mixture with lemon juice and truffle oil until smooth. • Strain mixture through a fine sieve set over a bowl and season pate with salt and pepper to taste. Chill pate until cooled and thickened. • Transfer pate to a serving bowl or spread on croutes and serve with cornichons.

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 it.

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

1. Get 250 Gr Chicken Livers - Cleaned & Sliced
2. Make ready 1 Medium Onion - Finely Sliced
3. Take 5 Tbs Butter
4. Prepare 2 Tbs Cream
5. Take 2 Tsp Light Brown Sugar
6. Take Tyme (Fresh is best)
7. Get 4-8 Drops Tabassco (I love the really hot one) - Optional
8. Get 1 Tsp Of White Truffle Oil - Optional
9. Take Salt and Lots of fresh ground Black Pepper
10. Take Bayleaf to decorate
11. Prepare Hot Toast to serve

Smoked Mackerel Pate Kiku Corner. mackerel fillets. See recipes for Chicken Livers and Onions too.. We let you choose which method to use. Exactly how much you cook the onion will determine the sweetness of the chopped liver.

Instructions 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

We let you choose which method to use. Exactly how much you cook the onion will determine the sweetness of the chopped liver. We think schmaltz is the only real choice for chopped liver, but you can use a neutral vegetable oil if you wish. One of them delivered and I am making the pate again tonight (the liver is currently soaking in the buttermilk). I used white truffle infused olive oil, and will again tonight, but will obtain the real deal (black truffle oil) for next hunting season.

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