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

Chicken Liver Pate - Chilli and White Truffle Oil (optional). Easy chicken liver pâté with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or Photography Credit: Elise Bauer. Chicken liver pâté—looks atrocious, tastes great! Before serving, toast the brioche, then cut into triangular quarters for serving.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) How To Make Chicken Liver Pate (Paleo, Low Carb Recipe) - Learn how to make chicken liver pate with this healthy, easy chicken pate recipe. Easy and extra creamy, thanks to a secret ingredient! If storing for several days, top pate with a layer of melted butter to prevent discoloration. You can cook Chicken Liver Pate - Chilli and White Truffle Oil (optional) using 11 ingredients and 6 steps. Here is how you cook it.

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

  1. You need 250 Gr of Chicken Livers - Cleaned & Sliced.
  2. Prepare 1 of Medium Onion - Finely Sliced.
  3. Prepare 5 Tbs of Butter.
  4. It's 2 Tbs of Cream.
  5. You need 2 Tsp of Light Brown Sugar.
  6. Prepare of Tyme (Fresh is best).
  7. Prepare 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. It's of Hot Toast to serve.

Butter the inside of a small crock; set aside. Heat the olive oil in a large skillet over medium-low heat. Chop the truffles, and add them and the butter to food processor. Classic chicken liver pate flavored with rosemary, sage and truffle.

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.

Rich and flavorful, it is perfect for a dinner party appetizer. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours Simply pack the mixture into a bowl Chicken-Liver Pâté. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper.

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