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

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Before you jump to Chicken Liver Pate – Chilli and White Truffle Oil (optional) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.

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Refrigerators and freezers use a lot of electricity, particularly when they are not working as efficiently as they should. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is actually clean, which means that the motor needs to run less frequently, will also save electricity.

The kitchen by itself provides you with many small methods by which energy and money can be saved. It is quite uncomplicated to live green, after all. A lot of it is basically making use of common sense.

We hope you got insight from reading it, now let’s go back to chicken liver pate – chilli and white truffle oil (optional) recipe. To make chicken liver pate – chilli and white truffle oil (optional) you only need 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Chicken Liver Pate – Chilli and White Truffle Oil (optional):

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

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