Love this. Chicken liver pate with cream and butter, delicious
Makes 4 little pots
400g Chicken livers
One onion, diced
Clove of garlic, chopped
200g unsalted butter
Sprig of thyme
2 bay leaves
3/4 tablespoons of double cream
(Butter tops – 100g and some cranberry sauce)
Melt approx 50g of butter in a pan and soften the onion, add bay leaves, garlic, nutmeg and thyme and cook for a few minutes.
Add the liver and cook until cooked through, then add the brandy and cook until most of the liquid has evaporated – should be 1-2 minutes.
Take off the heat. Now remove thyme and bay leaves and put everything else in a blender, blitz until smooth.
Place the remaining butter in a pan and melt, then add this to the blender and blitz. Now add some salt and pepper and the cream and blitz again. Once everything is smooth and combined pour/spoon into ramekins.
Now to make the butter topping – melt butter in a pan and then leave to settle. Once the butter has settled remove the clear liquid and put on the top of the pate. Then spoon a little cranberry sauce in the middle and top with a little more of the melted butter – until everything is covered.
This will keep in a fridge for 3/4 days.
Low carb version and really quick and easy to make
Head of broccoli
Knob of butter
Celery x2 chopped
Onions x2 chopped
Stilton – approx 140g
1 litre of chicken or veg stock
Dash of double cream
Diced onions and celery. Now remove the stalk from the broccoli, set aside florets and chop up the stalk.
Put a knob of butter in a pan and add celery, onion. Sweat for 5 minutes then add the chopped broccoli stalk, cover with lid and leave to cook for a couple of minutes. Now add your stock, florets, and a little salt and pepper, cover and leave for 15/20 minutes.
After 20 minutes, remove from the heat and place in a blender or blitz with a handheld blender until smooth.
Now stir in cream, top with crumbled Stilton and serve.
Buffalo Chicken Wings with a blue cheese dip, massive hit in our house and great for a Friday night dinner. Feels like a cheat but not- win!
1kg Box of fresh chicken wings
1/4 cup of sugar free ketchup
1/3 cup of red wine vinegar
1/4 cup of red hot buffalo sauce
Tablespoon Worcestershire sauce
Teaspoon onion salt
Teaspoon garlic powered
Pinch of salt
Knob of butter
Combine all the ingredients in a saucepan and warm together until butter has melted. Set aside to cool.
Put chicken wings on a baking tray, cover with cooled sauce until all the chicken has been covered and stick in a hot oven and cook for 30/40 minutes – basting a couple of times during cooking to make sure the chicken is well coated.
Blue cheese dip:
Blue cheese crumbled – approx 150g. I used Stilton, but you can use any that you like, use less if you like it lighter, more if you like it really strong.
1/2 cup mayonnaise
1/2 cup full fat natural yogurt
Tablespoon red wine vinegar
Tablespoon lemon juice
Teaspoon garlic powder
Put everything in a bowl and combine until everything is evenly distributed.
Serve with crudities of your choice – enjoy.
This was so quick to make I still can’t really believe it !! Literally fridge to table in 30 minutes and absolutely delicious !
You will need:
One cauliflower – stork removed and head cut into little bite sized florets
One onion – diced
Stick of celery – diced
One large carrot – diced
Clove of garlic – crushed
Pinch of thyme
Salt & Pepper
Approx 200 ml of vegetable stock
Approx 200 ml of milk
Couple of rashers of streaky bacon
First of all fry the bacon until crispy, then remove bacon from saucepan and set aside. In the bacon fat now cook off the diced onion, carrot, celery for a few moments after 5 mins add the garlic and then the cauliflower florets.
Give everything a good stir around and add some salt and pepper and pinch of thyme. Now add the stock and milk – I used 200 ml of both but you basically need enough to cover the cauliflower. Now leave to simmer for 15mins – want the cauliflower to still have a little bite, not mushy. Serve the soup with the cooked bacon sprinkled over the top – absolutely delicious 🙂