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

Chicken Liver Pate - Chilli and White Truffle Oil (optional). Highest Quality Products At Great Prices. Chicken Liver Pate is a food enjoyed by many. Chicken Liver Pate - Chilli and White Truffle Oil (optional).

Add all ingredients to a food processor and blend until smooth. Spread liver pate into a dish and top with melted butter. Add the drained porcini, tomato purée and Marsala, stir to combine and season to taste. You can have Chicken Liver Pate - Chilli and White Truffle Oil (optional) using 11 ingredients and 6 steps. Here is how you cook that.

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

1. It's 250 Gr of Chicken Livers - Cleaned & Sliced.
2. It's 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. You need of Tyme (Fresh is best).
7. It's 4-8 Drops of Tabassco (I love the really hot one) - Optional.
8. It's 1 Tsp of Of White Truffle Oil - Optional.
9. Prepare of Salt and Lots of fresh ground Black Pepper.
10. It's of Bayleaf to decorate.
11. You need of Hot Toast to serve.

Get full Beef Liver Pate With Truffle Oil Recipe ingredients, how-to directions, calories and nutrition review. Instructions Soak the skinned liver in buttermilk for a minimum of one hour. Drain the liver and pat dry. Heat the oil in a skillet.

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

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.

Then coat the battered chicken with panko breadcrumbs. Add to the hot oil and fry. Heat olive oil in a large skillet over medium-high heat. Mix the raisins and cinnamon into the bread squares. Whisk the milk, cream, eggs, sugar and vanilla in a bowl until blended.