Chicken Liver Pate - Chilli and White Truffle Oil (optional) - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Chicken Liver Pate - Chilli and White Truffle Oil (optional)! A quick and easy dinner that is ready in under 25 minutes!
You can cook Chicken Liver Pate - Chilli and White Truffle Oil (optional) with 11 Ingredients and 6 steps. See the following guide!
Ingredients for Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- 250 Gr Chicken Livers - Cleaned & Sliced.
- 1 Medium Onion - Finely Sliced.
- 5 Tbs Butter.
- 2 Tbs Cream.
- 2 Tsp Light Brown Sugar.
- Tyme (Fresh is best).
- 4-8 Drops Tabassco (I love the really hot one) - Optional.
- 1 Tsp Of White Truffle Oil - Optional.
- Salt and Lots of fresh ground Black Pepper.
- Bayleaf to decorate.
- Hot Toast to serve.
Step by step how to cook 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.
