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

Chicken Liver Pate - Chilli and White Truffle Oil (optional). Jacques Pépin's chicken liver pâté recipe is surprisingly simple. Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor.

Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney. In this video you will see how to make chicken liver pate! If you cook it once you will never buy it from a store. Chicken Liver Pate - Chilli and White Truffle Oil (optional) very diverse and own ideal sense that unique. Several types of Chicken Liver Pate - Chilli and White Truffle Oil (optional) recipes are also sufficient easy to process and dont take long. Although not everyone likes Chicken Liver Pate - Chilli and White Truffle Oil (optional) food, now few people are got attached and like the sundry Chicken Liver Pate - Chilli and White Truffle Oil (optional) foods available. This could be visible of the number of restaurants that prepare Chicken Liver Pate - Chilli and White Truffle Oil (optional) as one of the dish. You can cook Chicken Liver Pate - Chilli and White Truffle Oil (optional) using 11 ingredients and 6 steps. Here is how you achieve that.

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

1. It's 250 Gr of Chicken Livers - Cleaned & Sliced.
2. You need 1 of Medium Onion - Finely Sliced.
3. It's 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. You need 1 Tsp of Of White Truffle Oil - Optional.
9. It's of Salt and Lots of fresh ground Black Pepper.
10. Prepare of Bayleaf to decorate.
11. Prepare of Hot Toast to serve.

Chicken Liver Pate with Balsamic OnionsFood Network. Chicken liver pâté—looks atrocious, tastes great! Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make and takes hardly any time.

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.

It never ceases to amaze me how many people consider chicken liver pate to be unhealthy. It was once considered the number one brain food and was always highly recommended for mums-to-be. 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. Heat the olive oil in a large skillet over medium-low heat.

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