This is a wonderfully paté to make, if you are entertaining friends over Christmas a couple of patés served with fresh bread is a simple, tasty and cheap way to feed them. Cheese is also easy but can be very expensive - choose one good cheese and buy a large piece - that with a couple of patés will go further and there will be less waste. Enjoy.
1 small onion
3 large cloves garlic
75g butter
500g chicken livers
mixed herbs
100 ml cream
salt and pepper
Finely chop the onion and garlic and fry very gently in the butter until soft but not coloured.
Increase the heat under the pan and add the chicken livers, stir gently and cook until they have changed colour, continue to cook for a few more minutes they should still give a little when pressed gently with a finger. Don't over cook.
Add a teaspoon of dried herbs and stir, season with salt and pepper.
Allow to cool but not go cold.
Put into a food processor and blend until smooth.
With the processor running add the cream. Add more if necessary, you are looking for a nice thick creamy texture.
Check for seasoning and give a final wizz to ensure that the mixture is light and creamy.
Put into a small bowl or spoon onto small pieces of toast and serve.
Sunday 21 December 2008
Sunday 7 December 2008
Tomato Tarte Tatin
175g plain flour
125 g butter
25g finely grated Parmesan
course ground black pepper
8 tomatoes
2tsp brown sugar
Put the flour, 75g diced chilled butter, Parmesan cheese and black pepper, into the food processor and pulse until the mixture resembles fine bread crumbs.
Grease either 2 15cm sandwich cake tins or a 20 cm metal flan dish. Put the flour mixture into the tins and spread evenly, firm with finger tips and put into fridge to chill.
Halve the tomatoes lengthwise. Melt the remaining butter in a frying pan place the tomatoes in the pan cut side down. Sprinkle with the brown sugar. Allow to cook gently until the tomatoes start to soften but have not lost their shape.
place the tomatoes evenly on top of the flour mixture, and pour the butter and sugar mixture over the tomatoes.
Bake in oven at 180c for about 30 mins until the edges of the base start to turn golden.
Serve warm with a green salad.
125 g butter
25g finely grated Parmesan
course ground black pepper
8 tomatoes
2tsp brown sugar
Put the flour, 75g diced chilled butter, Parmesan cheese and black pepper, into the food processor and pulse until the mixture resembles fine bread crumbs.
Grease either 2 15cm sandwich cake tins or a 20 cm metal flan dish. Put the flour mixture into the tins and spread evenly, firm with finger tips and put into fridge to chill.
Halve the tomatoes lengthwise. Melt the remaining butter in a frying pan place the tomatoes in the pan cut side down. Sprinkle with the brown sugar. Allow to cook gently until the tomatoes start to soften but have not lost their shape.
place the tomatoes evenly on top of the flour mixture, and pour the butter and sugar mixture over the tomatoes.
Bake in oven at 180c for about 30 mins until the edges of the base start to turn golden.
Serve warm with a green salad.
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