Baked chicken liver pate

Baked chicken liver pate

Chicken liver pate

Chicken liver pate

This Chicken Liver pate recipe is a unbelievably good. It takes a lot of time and effort byt is so worth it. Baked chicken liver pate is great as a starter served as a slice with melba toast or as an all day snack for Christmas day. Give it a try, you will not regret it! You do need a food processor for this one.

What you need

500g frozen chicken livers
400 g butter
2 large onions finely chopped
2 teaspoons minced garlic
2 fresh thyme leaves or 1 teaspoon dried thyme
About 1/2 teaspoon each salt and ground black pepper
100 ml red muscatel
100 ml port
50 ml brandy
5 eggs
250g streaky bacon

The process

Thaw the chicken livers completely and then trim off any fatty bits, place in a bowl, cover and set aside.

In a pot on a high medium heat melt 1 tablespoon of the butter and cook the onions until transparent, you don’t want them browning, then add the garlic, thyme, salt and pepper and all the alcohol, increase the heat to high and boil to reduce until you only have about 1/4 of the liquid remaining. This concentrates the flavors for this decadent chicken liver pate.

Remove from the heat and set aside to cool.

Place the rest of the butter in another pot, bring to the boil, remove from the heat, skim off the foam and set aside to cool.

Place the trimmed chicken livers in the food processor and blitz them for about 1 minute, then add the onion mixture and blitz again for 1 minute.

Add the eggs and blitz until completely combined and a fine texture. During this blitzing period with the machine still on, add the cooled butter.

Line a bread tin with the bacon slices and then fill with the chicken liver mixture. Fold over any bacon pieces and cover the top with the remaining strips of bacon.

Place a roasting tray in a 150 Celsius oven with a little water in the base and then place the bread tin into the water and cook for 2 hours. It is really important that your oven temp is 150 or slightly less, not higher or it will turn a grey colour. Still tastes good but does not look the best.

Remove from the oven and allow to cool. Then cover with clingwrap and place in the fridge overnight. Leave it for 24 hours to allow it to set properly.

Turn it out and serve slices with melba toast.

This is seriously good folks and the effort will come out in the flavor and the presentation.

Apple pie

Apple pie

Easy apple pie

Easy apple pie

Apple pie is realy so simple to make these days with frozen pastry available so freely in supermarkets. This is a really fantastic apple pie recipe with a caramel type sauce that cooks the apples. I’s sweet, like apple pie should be aitha nice cinnamon smell that will really mess with your senses.

What you need

500g frozen shortcrust pastry thawed
6 red apples
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup water
6 tablespoons soft butter
1/2 teaspoon cinnamon
Pinch salt
Pie dish 23 cm

The process

Heat your oven to 220 Celsius

Take the pie dish and line it with a layer of pastry that reaches just over the edges of the pie dish. You should not need to roll it or anything.

Slice your apples into wedge shapes that are about 1cm at the base and fill the pie case.

Make 8 strips of pastry that are about 3 or 4cm wide with what is left over of the pastry and criss cross them over the top leaving spaces in between. Then fold over and squeeze the edges all the way round to seal the edge and join the strips to the edges.

In a pot on a high heat add the water, butter, sugars, salt and cinnamon and bring to the boil and remove from the heat.

Take a serving spoon or ladel and spoon the sauce over the pie, ensuring that the lattice you have created is well doused in the caramel sauce.

Place in the oven for 15 minutes at 220 Celsius then reduce the oven to 160 and bake for another 40 minutes.

Be sure to let it cool completely before cutting, the caramel sauce and apples are seriously hot and if you have ever had a hot sugar burn you will know what I am talking about.

Serve with ice cream are whipped cream and if you love pies, you must try the lemon meringue pie recipe

Milk tart

Milk tart

Milk tart

Milk tart

Milk tart is a South African institution like pap and wors or Denningvleis… This is a really great recipe that can easily be doubled if you are having people over. The crust takes a little time but is well worth it and you can make double while you are at it and store in clingfilm in the fridge for another day. (1 pie… anything from 1 to 8 people)

What you need

Crust

1 cup cake flour
2 tablespoons caster sugar
125g butter (from the fridge cut into small blocks)
1 egg yolk
3 tablespoons iced water
Pinch salt

Filling

1 1/2 cups milk
2 tablespoons sugar
5 tablespoons butter
pinch of salt
1 teaspoon vanilla essence
dash of nutmeg
3 tablespoons maizena
1 cup cream
3 egg yolks beaten
Cinnamon and Sugar

The process

Sift the flour and salt into a large bowl, add the caster sugar and butter and work with your fingers until you have a breadcrumb like texture. Now add the egg yolk and cold water and mix with a fork until combined and the dough is coming away from the sides of the bowl.

Gather up the dough, wrap in cling film and refrigerate for about 1/2 an hour.

Take a 23cm round baking dish and press the dough as thin as you can into the base and up the sides of the dish.

Bake the crust on it’s own in a 180 Celsius over for 10 minutes, remove and allow to cool while you prepare the filling.

In a bowl add the cream and maizena and whisk to combine.

In a pot over a medium to high heat bring the milk to the boil, add the sugar, butter and salt and stir furiously, remove from the heat, add the vanilla essence and nutmeg, stir and pour over the cream mixture, mixing well.

Now pour the egg yolks into the mixture and whisk very well. It should start to thicken.

Pour the mixture into the pie crust and bake at 180 Celsius for 20 minutes.

Remove from the oven, sprinkle with cinnamon and caster sugar mixture and serve hot or cold.

Steak pie

Steak pie

steak pie

Steak pie

Deidree asked for a steak pie recipe and this is a real winner. Its full flavored and really rich with a tender meat filling. Steak pies bought from a supermarket have nothing on these babies, make a whole heap of them and freeze them, you will not be sorry.

What you need

1kg brisket or stewing beef cubed
1 onion finely chopped
3 carrots chopped
340ml Can Guinness ( use Coke as an option)
1 beef stock cube
1 Tablespoon Worcestershire sauce
1 Teaspoon mustard
1 Pinch thyme
1 bay leaf
750ml water
Olive oil
Salt and Pepper to taste
Puff pastry (frozen from a supermarket that has been thawed)

The process

Heat the olive oil in a medium hot pot and brown the meat cubes. Do them in batches so that they do not begin to stew, then remove and set aside.

Add a little more olive oil and cook the onions until they are soft and translucent. Add the Guinness and the stock cube crumbled into the liquid. Let it simmer for a few minutes to dissolve the cube.

Add back the meat, the Thyme, bay leaf, carrots, water, mustard and Worcestershire sauce, give it a good mix to combine, reduce the heat to low, place a lid on the pot and allow it to simmer for 2-2 1/2 hours.

Check the sauce for thickness and leave the lid off and simmer for another 30 minutes if it is too liquid.

Pour the mixture into a casserole or pie dish, cover with the puff pastry and tuck the excess into the sides of the pie dish. Insert a knife into the middle to cut 2 holes.

Brush with some melted butter and place into a 180 Celsius oven for about 20minutes or until the pastry is golden brown and puffed up.

Serve with peas and some creamy mash.

Traditional Moussaka

Traditional Moussaka

traditional moussaka

Moussaka is traditional Greek food at its best. It’s a bit like a shepherds pie and gives that warm, “I’m home” feeling. The potatoes are optional and you may need to visit the gym or take a few fat burners but it will be well worth it.

What you need

1 kg potatoes
1 kg eggplants slices into 1cm thick strips
500g beef mince
1 small onion chopped
1 tin tomatoes chopped and peeled
125ml red wine
125ml water
250ml olive oil
2 palms of chopped parsley
Salt, pepper and nutmeg
1 tablespoon sugar

Topping

1 liter milk
1 cup flour
125ml melted butter
2 eggs separated
Strong cheese

The process

Peel and par boil the potatoes and allow to cool, then slice thinly.

Place the eggplant slices in a colander or on paper towel and salt liberally with rocksalt and leave for about 40 minutes, then remove as much salt as you can and set aside.

It may seem like a lot of oil but add it to a pan and fry the onions until they turn brown. Add the mince meat and cook for about 10 minutes.

Add the wine, water, the tomatoes, sugar, salt and pepper to taste and finally the parsley and allow to simmer until the water has disappeared. Remove from the heat and set aside.

In a separate pot add 750ml milk and bring to the boil, reduce heat to a simmer,  mix the flour and the rest of the milk together and stir into the hot milk and stir constantly until thick and creamy, add the melted butter and give it a final stir.

Remove from the heat and add the egg yolks, lightly beaten egg whites and a pinch of nutmeg.

Prepare a baking dish by lightly buttering it, place the potatoes in the bottom, cover with the mince, then a layer of eggplant and then the topping. Grate over a good amount of cheese. Place in a 180 Celsius oven until the topping turns brown.

That’s it, Traditional Moussaka and here is a perfect dessert, Malva pudding.

Easy apple pie

Easy apple pie

apple pie recipe

Apple Pie

Hot apple pie with a big dollop of jersey cream says winter comfort food like little else. This is one you will make time and time again. Making apple pie is as therapeutic as it is delicious so set aside the time, get your mind right and the process of making apple pie will put a smile on your face long before you taste it.

What you need

Pastry

250g cake flour
pinch of salt
140g cold cubed butter
90ml water

Filling

4 Red or yellow apples
2 tablespoons butter
Brown sugar
Caster sugar
1 teaspoon cinnamon

The process

Place the flour, salt and butter butter into a food processor and blend until it reaches a bredcrumb looking stage. Add the water and blend to a dough.

remove it from the processor and place in the fridge while you make the filling.

Slice the apples fairly thin and add to a pan with the butter, allow the butter to melt. Add brown sugar and caster sugar to taste, add the cinnamon and cook over a low heat until all of the sugar has dissolved. taste and sugar if needed. ensure that each piece of apple is nicely coated with the sweet syrupy mixture.

Remove from the heat.

Now get the pastry from the fridge, divide it in 2 and roll it out quite thin. Cover the bottom and sides of the dish with the 1 half of the pastry. Spoon in the apples evenly. You can pour a little of the sauce over the apples but not too much as it will leak out as it bakes.

Roll out the other half of the pastry, cover and cut off any excess pastry. Cut 4 slits into the top of the pie, brush with some well beaten egg and bake for 30 minutes at 200 Celsius or until the top is golden brown and the cinnamon smells are working on you.

Serve with thick cream.

Here is an apple crumble recipe that uses a bit os passion fruit. Try it.

Chicken pie in a pot

Chicken pie in a pot

chicken pie

We have all had them before from our local pub, these wonderful little chicken pot pies can be made as 1 large pie or in individual little pots or bowls.

What you need

1 cup potato cubed small
1 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
75ml melted butter
125ml flour
500ml chicken stock
125ml pouring cream
125ml milk
Salt and pepper to taste
4 cups cubed cooked chicken
Pastry (supermarket frozen)

The process

In a pot on a medium heat melt the butter. Add the potato, celery, onions and carrots and cook, stirring continuously for about 10 minutes or until the onion is transparent.

Add the flour, mix well and cook for a minute or 2. Add the chicken stock, cream and milk and stir until it is well combined and begins to thicken.

Season with salt and pepper, add the chicken and combine everything well.

The mixture should be fairly thick and bubbles should be popping gently on top.

Remove from the heat and pour into a casserole dish.

Top with the thawed pastry, wash with a little milk, cut slits to allow the air out and bake in a hot 200 Celsius oven for 45 minutes or until the pastry is golden brown.

YUM


Lemon Meringue pie

Lemon Meringue pie

lemon meringue pie recipe

Lemon Meringue pie

This lemon meringue pie recipe is a great old recipe from a school recipe book! Never fails and well worth it. I am all about easy recipes and lemon meringue pie made this way is both easy and delicious and will even impress your mother in law!

Lemon meringue pies have been known to make me susceptible to all sorts of persuasion, so if you need to persuade someone to do something for you, it’s quite simple make them a lemon meringue pie! 🙂

What you need

¾ packet tennis biscuits
75 mls melted butter
1 tin of condensed milk
Zest of 2 lemons
100 ml lemon juice
4 egg yolks
2 egg whites
75 ml castor sugar

The process

Crush the biscuits, melt the butter in a mixing jug in the microwave (just makes it a little quicker and less messy)
Add the biscuit crumbs to the butter and mix well.

Line the bottom of the pie dish with the biscuit crumbs and chill in the fridge.

Mix the condensed milk, juice and rind of lemon and egg yolks together and pour onto the pie shell.

Beat the egg whites until stiff add the castor sugar slowly and mix and when thick and full spread on top of the filling.
Bake for 20-30 mins at 160C until meringue is light brown.

Don’t wait until its cool, leave it for a few minutes if you can and dig in, Its really great.

For something really simple and special as a cold dessert try the easy lemon flan recipe. It’s from a famous Johannesburg restaurant and takes just 15 minutes to make.