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| Very proud of my home-made chicken liver pate |
As a relatively new meat-eater, offal and liver have never really been on my list.
I've tried pate a few times but found it either extremely fatty or quite bitter tasting.
I can't even imagine trying liver and onions!
So in order to add some liver to my diet per the dietary guidelines I'm following in this pregnancy I thought I'd better try making my own 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 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.
I went down to our butcher 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 bitter rich flavour of the liver. While I definitely wanted that balance, even the smell of alcohol is enough to make me want to puke at the moment so I needed an alternative.
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 too sweet for my palate so next time I'll find smaller containers and reduce the number of apricots.
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 too sweet for my palate so next time I'll find smaller containers and reduce the number of apricots.
There will definitely be a next time.
I just have to find a decent butcher in Australia...
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For other meals I've mainly been using up store-cupboard staples and repeating my favourite recipes.
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| Blackbean, Butternut and Corn Chili Sin Carne |
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| Red Lentil and Sweet Potato Soup |
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| Sweet Potato, Basil, Feta and Avocado Salad |
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