25/02/2021 15:31

Simple Way to Make Wolfgang Puck Chicken Liver Pate - Chilli and White Truffle Oil (optional)

by Hannah Ramirez

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

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken liver pate - chilli and white truffle oil (optional). It is one of my favorites food recipes. This time, I’m gonna 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 well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Chicken Liver Pate - Chilli and White Truffle Oil (optional) is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin 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 cook it.

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

So that’s going to wrap this up with this exceptional food chicken liver pate - chilli and white truffle oil (optional) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!


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