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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken liver pate - chilli and white truffle oil (optional). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken Liver Pate - Chilli and White Truffle Oil (optional) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something which I have loved my whole life.

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

Easy and extra creamy, thanks to a secret ingredient! 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

Chicken Liver Pate is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Chicken With Spring Onions Chilli And Greek Yogurt. Classic chicken liver pate flavored with rosemary, sage and truffle. Rich and flavorful, it is perfect for a dinner party appetizer. In this video you will see how to make chicken liver pate!

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