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

Chicken Liver Pate - Chilli and White Truffle Oil (optional). 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. Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.

Rich and flavorful, it is perfect for a dinner party appetizer. How To Make Chicken Liver Pate (Paleo, Low Carb Recipe) - Learn how to make chicken liver pate with this healthy, easy chicken pate recipe. Easy and extra creamy, thanks to a secret ingredient! You can have Chicken Liver Pate - Chilli and White Truffle Oil (optional) using 11 ingredients and 6 steps. Here is how you cook it.

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. Prepare 5 Tbs of Butter.
4. You need 2 Tbs of Cream.
5. It's 2 Tsp of Light Brown Sugar.
6. Prepare of Tyme (Fresh is best).
7. It's 4-8 Drops of Tabassco (I love the really hot one) - Optional.
8. You need 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. It's of Hot Toast to serve.

Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Liver pate with a slice of Keto bread will be the perfect snack. I've got a variety of bread recipes to choose from. Heat the olive oil in a pan and sautee the onions and garlic after seasoning with salt, pepper and paprika.

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.

Cook gently until livers are not pink inside and onion is soft. In blender or in food processor with knife blade attached, puree chicken-liver mixture, cream, salt, thyme, and pepper until smooth, stopping blender occasionally and scraping down side. Learn how to make Chicken Liver Pate. Invert onto serving platter; garnish with chopped or sliced hard-cooked eggs and parsley, if desired. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine).