Homemade Pâté

It was my friend’s birthday the other day and she requested that I make some pâté so the recipe could be put on the internet.

So here we go:

Ingredients

Heaped teaspoon of butter
500g chicken livers
1 small onion (optional)
Ground pepper
1 tablespoon of sherry (or other spirit of your choice)
1 tablespoon of double cream

1 tablespoon of butter for end

Instructions

Place the butter and the livers in a frying pan. Fry for a few minutes and then add the onion.

Continue frying for around 5-10 minutes, until all sides are browned. Add the sherry and some gound pepper and continue frying for another 2 minutes.

(Picture is after sherry has been added)

Add the cream and take off the heat. Stir the cream around.

Now leave the pan to cool for 5 minutes.

Add everything from the pan to a blender and blend for around 5 minutes. During that blending time, take the lid off a few times and make sure the mixture that is round the edge is pushed down so the blades blend everything.

After blending, transfer the content to a dish. We tend to put the content in 2 ramekins.

Heat up the 1 tablespoon of butter and pour over the top of the dishes to form a seal.

Place in the fridge for 4 hours before eating.

Enjoy!

Mulligatawny Soup

Tonight we are having our friends round which means we need a full spec dinner.

So we are serving:

Starters

Prawn cocktail or
Mulligatawny soup (below)

Main Course

Meatballs with spaghetti and garlic bread

Pudding

Neapolitan ice cream banana split with chocolate sauce or
Apple and rhubarb crumble or
Lemon drizzle cake

So here is the recipe for Mulligatawny soup:

Ingredients

2 medium onions – peeled and cut in to bits
1 large carrot – peeled and cut in to bits
1 medium cooking apple – peeled and cut in to bits
1 small turnip – peeled and cut in to small bits
1 tablespoon of medium curry powder – ½ if using strong curry powder
56g of plain flour
900ml of vegetable stock
1 bouquet garni
Bacon – 2 to 4 slices

(The image above is enough to make a batch and a half as we have a lot of mouths to feed)

Instructions

Place all cut up ingredients in a large saucepan and add the flour.

(Flour not yet added in the pic above)

Mix well to coat all vegetables with flour. Add the boiling stock and stir thoroughly, making sure the flour is off the bottom of the pan.

(Flour and stock have been added above)

Add the curry powder and bouquet garni and stir.

Turn the heat to medium and simmer for 40 minutes.

Use a flat bladed spatula and stir, scraping the bottom of the pan frequently; otherwise the soup will burn to the base and the flavour will be altered.

After the 40 minutes of simmering, blend the soup.

The result should be a golden soup.

Now, cut the bacon in to small pieces about 1cm squared or less and fry. Serve the soup hot and add fried bacon bits to the top.

Enjoy!