FLOWER POT KITCHEN: CHICKEN LIVER BRANDY PATE

22 Aug 2012

CHICKEN LIVER BRANDY PATE

YUMMY CHICKEN LIVER AND BRANDY PATE

INGREDIENTS

300g chicken livers trimmed

100ml Tio Pepe and 200ml water mixed

1 shallot fine diced

1 clove of garlic find diced

1 knob of butter

1 dash of ooil

1 sprig of thyme leaves only

80ml ish of brandy

100ml double cream

5 tbsp melted butter for the seal

Salt and pepper to taste

Gently pan fry without colouring the shallot and garlic. Place the chicken livers in the combined Tio

Pepe and water, soak for 30 minutes. This is to release the ammonia. Drain and pat dry, add to the shallots and gently pan fry till pink, turn up the heat briefly and add the brandy, reduce by half, add the thyme leaves and taste for seasoning. Leave to rest till cool and then blend all the ingredients together till smooth or to the consistency you like, add the cream, give a quick blend and adjust seasoning if needed.

If you want a really smooth pate, after blending smooth, pass through a sieve using the back of a

spoon. Place your pate in a pretty ramakin and pour over the melted butter to seal and stop oxidation of the pate, plus this is a nice way to serve as the butter can be used on your Melba toast.

No comments:

LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.