Sunday 8 September 2013

Perfect Parfait

So much for new year's resolutions!  I have no excuse except a major case of writer's block!

So I'll kick off with the mini chicken liver parfait I made this morning.  Having spent a lot of money on a super- duper- locally- grown -at- a -little- farm chicken, I am determined to make the most of every bit of it.  I am posting the recipe, bearing in mind that I didn't weigh anything - I just go by eye and feeling, who knows?

1 chicken liver, quartered and trimmed of any sinewy bits.
A knob of butter
a tiny clove a garlic, crushed
a bit of shallot, chopped finely
a few sprigs of thyme, or a teaspoonful of dry
a tsp of brandy
a tsp port
40g butter
a couple of tablespoons of soft cheese
salt and pepper
30g gram of clarified butter, melted.
A flexible spatula will be useful to scrape every bit of it off the bowls, sieve etc...! You'll need a frying pan, a food processor or blender, a sieve, a bowl and a ramekin.

Gently fry the liver with the garlic, shallot and thyme, until cooked but still pink.  Add the brandy and let it bubble. Take away from the heat. Season and add the port.  Place in small food processor bowl or blender, and blend until smooth.  With the motor running, add the cubes of butter one at a time, then the cheese.  When all blended to a paste, pass through a sieve.  Check the seasoning.  Spoon into a ramekin and smooth the top.  Pour the melted butter over the top, decorate with a sprig of thyme and chill.

Tuesday 1 January 2013

Call myself a Blogger?

It's been such a long time I have looked at my blog!  My new year's resolutions include posting regularly, starting today!  This blog, however, doesn't deserve its title, as no ale has been brewed for a long time.  The reason being that I have had to cut down on the old calories, and I can't make beer and not drink it, can I?

News from the old homestead:  I am thinking of growing rice, as the garden is flooded.  The chicken is depressed.  Her tail has grown longer and curving at the end - could she be turning into a cockerel?  Is that even possible?  Talking of being depressed, my last visit to the allotment left me very deflated:  I worked so hard last year to get it ship shaped, but it is now a see of mud.  The bags of compost I stacked there ready to put on the beds in early spring have been visited by rodents from the railway embankment.  What did they want with it?  They punctured the bags and made a right mess.

Still I mustn't let it get me down.  It is sunny today - long may it last!  All I need is a few days of settled weather to cheer me up, not much to ask, is it?

I am on a mission to use up the odds and ends of food in the cupboards, fridge and freezer.  Last night I improvised a salmon starter which went down well and used up some leftovers.  Here is the recipe:

1 fillet  cooked salmon, about 100g
1 good tablespoon mayonnaise
1 good tablespoon cream cheese
lemon juice and seasoning to taste
1 handful chopped fresh dill
a blob of tomato paste, for colour.

All thoroughly whizzed up in the blender, served for starter, chilled with home made melba toast.

For dessert I used up some whizzed up strawberries that were languishing in the freezer.  I mixed the fruit puree with the contents of an opened tub of double cream, whipped, some icing sugar and the juice of half a lemon.  I divided the mixture between 4 wine glasses and left it overnight in the fridge, where it set due to the lemon juice.  To go with this I made some meringues, which used up some egg whites - I always have lots of egg whites in the freezer.

I am pleased with the results of my experiments so far, I hope the ideas keep coming!