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

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). It is one of my favorites. This time, I am going to 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 popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something which I have loved my entire life. They are fine and they look wonderful.

Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.

To begin with this recipe, we have to first prepare a few components. You can have chicken liver pate - chilli and white truffle oil (optional) using 11 ingredients and 6 steps. Here is how you can achieve that.

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

Chicken With Spring Onions Chilli And Greek Yogurt. Liver pate with a slice of Keto bread will be the perfect snack. I've got a variety of bread recipes to choose from. Heat the olive oil in a pan and sautee the onions and garlic after seasoning with salt, pepper and paprika.

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

In this video you will see how to make chicken liver pate! Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm Slow Cooker White-Bean Parmesan Soup. Then spoon your chicken liver pate into a dish and spread it out evenly. This easy chicken liver pâté is made with butter, brandy, shallots, and lots of anticipation.

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