How to Make Yummy Chicken Liver Pate - Chilli and White Truffle Oil (optional)

Chicken Liver Pate - Chilli and White Truffle Oil (optional). See recipes for Potato Sambal With Chicken Liver and Gizzard too.. See great recipes for Chicken Liver Pate - Chilli and White Truffle Oil (optional) too! See great recipes for Chicken Liver Pate - Chilli and White Truffle Oil (optional) too!

Chicken Liver Pate - Chilli and White Truffle Oil (optional) step by step. Add the Sliced Chicken Livers and the Tyme, If using fresh just use the leaves removed. See great recipes for Potato Sambal With Chicken Liver and Gizzard too! You can cook Chicken Liver Pate - Chilli and White Truffle Oil (optional) using 11 ingredients and 6 steps. Here is how you achieve that.

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

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

Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. Prep a jelly roll pan with aluminum foil. Pat the chicken dry and place in pan. Mix all spices together in a bowl, then sprinkle generously over chicken.

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

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.

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