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

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

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

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, chicken liver pate - chilli and white truffle oil (optional). One of my favorites. For mine, I will 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 meals in the world. It's appreciated by millions every day. It's easy, it is quick, it tastes delicious. They are nice and they look wonderful. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something which I've loved my entire life.

To get started with this particular recipe, we must 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 cook it.

The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):

{Make ready 250 Gr of Chicken Livers - Cleaned & Sliced.
{Make ready 1 of Medium Onion - Finely Sliced.
{Take 5 Tbs of Butter.
{Prepare 2 Tbs of Cream.
{Make ready 2 Tsp of Light Brown Sugar.
{Prepare of Tyme (Fresh is best).
{Prepare 4-8 Drops of Tabassco (I love the really hot one) - Optional.
{Prepare 1 Tsp of Of White Truffle Oil - Optional.
{Take of Salt and Lots of fresh ground Black Pepper.
{Prepare of Bayleaf to decorate.
{Prepare of 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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