Steps to Prepare Quick Chicken Liver Pate - Chilli and White Truffle Oil (optional)
Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Ultimate Chicken Liver Pate - Chilli and White Truffle Oil (optional). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken Liver Pate - Chilli and White Truffle Oil (optional), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Liver Pate - Chilli and White Truffle Oil (optional) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Liver Pate - Chilli and White Truffle Oil (optional) is 6 Good Servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Liver Pate - Chilli and White Truffle Oil (optional) estimated approx 10 - 15 mins then chill overnight.
To get started with this particular 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 that.
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Ingredients and spices that need to be Make ready to make 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
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
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