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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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While it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. The energy used by cooking in an oven is greater by 75%, and possibly this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water as well as steam vegetables faster than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned manner, but you would be wrong. Mainly if you make certain the dishwasher is full before starting a cycle. By cool drying or air drying the dishes instead of heat drying them, you can raise the amount of money you save.
From the above it ought to be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is actually something we can all do, without difficulty. It’s about being practical, usually.
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 achieve it.
The ingredients needed to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- Prepare 250 Gr Chicken Livers - Cleaned & Sliced
- Provide 1 Medium Onion - Finely Sliced
- Take 5 Tbs Butter
- Use 2 Tbs Cream
- Take 2 Tsp Light Brown Sugar
- Use Tyme (Fresh is best)
- Get 4-8 Drops Tabassco (I love the really hot one) - Optional
- You need 1 Tsp Of White Truffle Oil - Optional
- Use Salt and Lots of fresh ground Black Pepper
- Prepare Bayleaf to decorate
- Use Hot Toast to serve
Steps to make Chicken Liver Pate - Chilli and White Truffle Oil (optional):
- 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
Then spoon your chicken liver pate into a dish and spread it out evenly. Classic chicken liver pate flavored with rosemary, sage and truffle. Rich and flavorful, it is perfect for a dinner party appetizer. Liver pate with a slice of Keto bread will be the perfect snack. I've got a variety of bread recipes to choose from.
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