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

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I have loved my entire life.

If storing for several days, top pate with a layer of melted butter to prevent discoloration. Butter the inside of a small crock; set aside. Heat the olive oil in a large skillet over medium-low heat.

To begin with this recipe, we have to 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 that.

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

In this video you will see how to make chicken liver pate! If you cook it once you will never buy it from a store. Liver pate with a slice of Keto bread will be the perfect snack. I've got a variety of bread recipes to choose from.

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

You can play around with the herbs and spices as well to suit your palette. The wine is completely option and I know it will just add to the carb count so I've left it out of the macros and you. How to Make Chicken Liver Pate. Did you know that liver can be considered a superfood? It may not be a leafy green or wild berry, but liver is one of the Then spoon your chicken liver pate into a dish and spread it out evenly.

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