|Very proud of my home-made chicken liver pate|
I know when you're pregnant you're advised not to eat pate due to risk of listeria. I reasoned if I made my own, I could keep the equipment and work surfaces boiling water clean and ensure all the ingredients were thoroughly cooked. So I did.
I went down to our butcher's and bought some organic chicken livers with no problems. I thought I'd have to order them in advance. Man, I'm going to miss our butcher when we go to Australia in a couple of weeks.
It took me quite a long time to find a recipe I liked the look of. Most of them required loads of butter or cream, but I wanted to avoid that fatty taste. Lots of them also included some form of alcohol to balance out the
I finally decided on the Chicken Liver and Apricot Pate recipe from Kavey Eats. It was absolutely delicious!
I made a half recipe, with double the onion and when I discovered my thyme plant completely dead in the garden, substituted dried mixed herbs for the thyme. I also soaked the dried apricots in hot water before using. This was more for the benefit of my hand blender than anything else. I had enough to completely fill two cling-film lined ramekins, one of which went into the freezer after cooling.
The servings were quite big and the pate just a little sweet for my palate so next time I'll find smaller containers and reduce the number of apricots a little. There will definitely be a next time. I just have to find a decent butcher in Australia...
For other meals I've mainly been using up store-cupboard staples and repeating my favourite recipes.
|Blackbean, Butternut and Corn Chili Sin Carne|
|Red Lentil and Sweet Potato Soup|
|Sweet Potato, Basil, Feta and Avocado Salad|