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Recipe: ! Perfect Chicken Liver Pate – Chilli and White Truffle Oil (optional)

Hiii buddy this time we will write Easiest Way to Prepare Tasty Chicken Liver Pate – Chilli and White Truffle Oil (optional) easy to follow.

For you who now are want to try make delicious foods that are not difficult, please you can try some of these simple dishes. In addition to the easy obtainable ingredients, you can also easy apply it, especially for mama who are still beginners.

Read also: chicken chilli recipe.

You can cook Chicken Liver Pate – Chilli and White Truffle Oil (optional) use 11 ingredients that are not difficult to get:

Seasoning Chicken Liver Pate – Chilli and White Truffle Oil (optional) as follows:

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

Share all people, cooking is indeed something which is quite simple. Apart from being hobbies cooking and having talent to cook quite well, they are also clever in mixing each dish so that it becomes food that is delicious. But there are those who can’t get cook, so they have to ask and look at simple recipes to follow.

steps make Chicken Liver Pate – Chilli and White Truffle Oil (optional)

After all the ingredients are ready, here are 6 steps guides how to make them.

  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.

While making many get failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selection raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be use clean. For more details, please see tips cook Chicken Liver Pate – Chilli and White Truffle Oil (optional) so that get perfect results.

Tips

Action in the kitchen that is usual done by everyone, but not everyone has skill in cooking. Some things we need to pay attention to when cooking produces cooking results that are delicious, what are those?

  1. Determination ingredients Chicken Livers – Cleaned & Sliced, Medium Onion – Finely Sliced, Butter, Cream, Light Brown Sugar, Tyme (Fresh is best), Tabassco (I love the really hot one) – Optional, Of White Truffle Oil – Optional, Salt and Lots of fresh ground Black Pepper, Bayleaf to decorate, Hot Toast to serve, will affect the cooking results. Election as many as 11 fresh ingredients will be very good because the content nutrition is still very good.
  2. Tools the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
  3. How to make Chicken Liver Pate – Chilli and White Truffle Oil (optional), includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with 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. Remember, 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.. Then, Remove from Heat and let cool for 5 mins. Then, 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.. Dont forget, 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. Then, Put in fridge to chill – Ideal over night and serve with Hot Toast. After that, This recipe consists of 6 steps. This is done in order to produce food which has nutritional quality and taste dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make Chicken Liver Pate – Chilli and White Truffle Oil (optional) correctly. Good luck … !!!

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