Recipe: Tasty Chicken Liver Pate - Chilli and White Truffle Oil (optional)

Chicken Liver Pate - Chilli and White Truffle Oil (optional). You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours Simply pack the mixture into a bowl or glass jar, cover Chicken-Liver Pâté. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor.

All Reviews for Chicken Liver Pate with White Truffles. How To Make Chicken Liver Pate (Paleo, Low Carb Recipe) - Learn how to make chicken liver pate with this healthy, easy chicken pate recipe. Easy and extra creamy, thanks to a secret ingredient! You can have Chicken Liver Pate - Chilli and White Truffle Oil (optional) using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken Liver Pate - Chilli and White Truffle Oil (optional)

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

On a medium heat add oil and saute shallots and bacon until the shallots of softened but not browned. Chicken With Spring Onions Chilli And Greek Yogurt. Classic chicken liver pate flavored with rosemary, sage and truffle. Rich and flavorful, it is perfect for a dinner party appetizer.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) step by step

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.

This easy chicken liver pâté is made with butter, brandy, shallots, and lots of anticipation. Perfect holiday fare for easy entertaining. This easy chicken liver pâté turns simple, everyday ingredients into a sophisticated, elegant spread that's satiny smooth and ridiculously rich. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Great and easy recipe for chicken liver paté✌� Chop the shallots.