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:
Heaped teaspoon of butter
500g chicken livers
1 small onion (optional)
1 tablespoon of sherry (or other spirit of your choice)
1 tablespoon of double cream
1 tablespoon of butter for end
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.
Since we are supposed to be training for the London to Cambridge we’ve got to start going out on our bikes more often!
So todays bike ride was like so:
View Larger Map
We saw quite a few fellow cyclists today and all the cars that past us did so giving us enough space! (Makes a change)
We got overtaken by a very fast runner heading towards ashwell station while we were having a short rest, so we had to chase the runner down and overtake 🙂
This dish was inspired by one of the TV chefs a few years back. The dish the chef made was full of seafood items but since I don’t eat muscles or crab etc. I decided to alter it and make it something I would.
(The ingredients are not an exact science! If you don’t like onion, don’t add it, but try something else like celery for example. Alter it to your taste, and if you make something great, add a comment!)
500g Chicken cut in to small pieces
4 frankfurter sausages cut in to small bits
1 large onion, finely diced
1 large pepper, finely diced
3 garlic cloves, finely diced
1 to 2 vegetable stock cubes
300g rice – long grain
Place the frankfurter pieces in a large frying pan (or electric frying pan) and add a tablespoon of olive oil.
(Pictured is actually Spanish chorizo, but we usually use Herta® frankfurters – using chorizo was an experiment, but wasn’t quite as good)
Add a good dash of paprika. Heat the frying pan and fry the frankfurters for a few minutes, then add the chicken.
Fry the chicken until all sides are coloured. Add the onion, pepper, garlic and mushrooms to the frying pan. Fry until the ingredients just added are soft.
Add another tablespoon of oil to the pan. Add the rice and stir well. Fry for a minute.
Add enough stock to cover the ingredients. Allow to boil and leave until the rice has cooked (about 9 to 10 minutes).
Check every minute while boiling as it will need stirring and might need additional water to make sure it hasn’t boiled dry.