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Once you comprehend the fundamentals of cooking, it can be such a releasing and also awarding experience to produce a just scrumptious meal or baked product. The scents in your house as well as the faces of the people that you share it with are valuable. We hope this Chicken Liver Pate - Chilli and White Truffle Oil (optional) dish will offer you some concept for you to come to be an extraordinary chef.

Provide Chicken Livers - Cleaned & Sliced.
You need to prepare Medium Onion - Finely Sliced.
Use Butter.
Use Cream.
Provide Light Brown Sugar.
Prepare Tyme (Fresh is best).
You need to prepare Tabassco (I love the really hot one) - Optional.
You need Of White Truffle Oil - Optional.
You need Salt and Lots of fresh ground Black Pepper.
You need to prepare Bayleaf to decorate.
You need to prepare Hot Toast to serve.

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.
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..
Remove from Heat and let cool for 5 mins.
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..
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.
Put in fridge to chill - Ideal over night and serve with Hot Toast.

Since you have read Chicken Liver Pate - Chilli and White Truffle Oil (optional) recipe, it is the moment for you to head to the kitchen and also prepare some excellent food! Remember, cooking is not a skill that can be 100 percent right in the beginning. Technique is needed for you to master the art of cooking.

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