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Before you jump to Chicken Liver Pate - Chilli and White Truffle Oil (optional) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.
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We hope you got insight from reading it, now let’s go back to chicken liver pate - chilli and white truffle oil (optional) recipe. To make chicken liver pate - chilli and white truffle oil (optional) you need 11 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- You need Chicken Livers - Cleaned & Sliced
- Prepare Medium Onion - Finely Sliced
- Use Butter
- Take Cream
- Take Light Brown Sugar
- Use Tyme (Fresh is best)
- Get Tabassco (I love the really hot one) - Optional
- Get Of White Truffle Oil - Optional
- Provide Salt and Lots of fresh ground Black Pepper
- Prepare Bayleaf to decorate
- You need 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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