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

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If you’re looking for a speedy snack, you can’t go completely wrong with a whole grain one. A slice of whole wheat toast, for example is a great snack in the morning. Eating on the run can easily be more healthy with whole fiber chips and crackers. Whole grains are always better than highly processed grains found in white bread.

A large selection of instant health snacks is easily accessible. Being healthier doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to chicken liver pate - chilli and white truffle oil (optional) recipe. You can cook 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 cook Chicken Liver Pate - Chilli and White Truffle Oil (optional):
  1. Get 250 Gr Chicken Livers - Cleaned & Sliced
  2. Provide 1 Medium Onion - Finely Sliced
  3. Provide 5 Tbs Butter
  4. You need 2 Tbs Cream
  5. Prepare 2 Tsp Light Brown Sugar
  6. Get Tyme (Fresh is best)
  7. Use 4-8 Drops Tabassco (I love the really hot one) - Optional
  8. Use 1 Tsp Of White Truffle Oil - Optional
  9. Take Salt and Lots of fresh ground Black Pepper
  10. Prepare Bayleaf to decorate
  11. Take Hot Toast to serve
Steps 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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