Easiest Way to cook tasteful Chicken Liver Pate - Chilli and White Truffle Oil (optional)

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

Create all people, cooking is indeed something which is quite easy. Besides they are indeed like cooking and have talents cooking that is quite, they are also smart in processing each dish so that it becomes food yummy. But there are those who cannot cook, so they must learn and see recipes that are easy to follow.

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You can have Chicken Liver Pate - Chilli and White Truffle Oil (optional) using 11 ingredients or fewer. Here is how you cook that.

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

1. Provide 250 Gr of Chicken Livers - Cleaned & Sliced.
2. Prepare 1 of Medium Onion - Finely Sliced.
3. You need 5 Tbs of Butter.
4. You need 2 Tbs of Cream.
5. Prepare 2 Tsp of Light Brown Sugar.
6. Provide of Tyme (Fresh is best).
7. You need 4-8 Drops of Tabassco (I love the really hot one) - Optional.
8. Prepare 1 Tsp of Of White Truffle Oil - Optional.
9. Prepare of Salt and Lots of fresh ground Black Pepper.
10. You need of Bayleaf to decorate.
11. Provide of Hot Toast to serve.

These recipes make in about 50 minutes from start up to finish, and 6 moves. Get ready to take these recipes to get you by way of a lively back-to-school monsoon!. Here guides how you achieve that.

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

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.