Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken liver pate - chilli and white truffle oil (optional). It is one of my favorites food recipes. For mine, I will make it a bit tasty. 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 in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I’ve loved my whole life. They’re nice and they look fantastic.

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 get started with this particular recipe, we must prepare a few ingredients. 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. Take 250 Gr Chicken Livers - Cleaned & Sliced
2. Take 1 Medium Onion - Finely Sliced
3. Prepare 5 Tbs Butter
4. Take 2 Tbs Cream
5. Get 2 Tsp Light Brown Sugar
6. Make ready Tyme (Fresh is best)
7. Prepare 4-8 Drops Tabassco (I love the really hot one) - Optional
8. Make ready 1 Tsp Of White Truffle Oil - Optional
9. Get Salt and Lots of fresh ground Black Pepper
10. Make ready Bayleaf to decorate
11. Prepare Hot Toast to serve

Classic chicken liver pate flavored with rosemary, sage and truffle. Rich and flavorful, it is perfect for a dinner party appetizer. If you're hesitant about trying chicken liver pate, or any type of pate for that matter, keep it mind that its accompaniments can make for a much more enjoyable experience. Then spoon your chicken liver pate into a dish and spread it out evenly.

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

This easy chicken liver pâté is made with butter, brandy, shallots, and lots of anticipation. Perfect holiday fare for easy entertaining. This easy chicken liver pate, as its name implies, couldn't be simpler to toss together. Just butter, brandy, shallots, and chicken liver goodness. Add the cleaned liver and cook until it just changes colour.

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