cream Archives

Butternut recipes

Strawberry pavlova

1 hour, plus 3 hours setting time

French recipes

Salted banana toffee millefeuille

1 1/2 hours

Beans recipes

Bay leaf kebabs with baked cannellini beans

30 minutes

Cake recipes

Chocolate, cardamom and orange cake

1½ hours

Corn recipes

Corn on a stick

8 minutes

Pickled turnips and beetroot with rustic chicken liver pate

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus overnight marinating time

Cooking Time 15 minutes

Ingredients

1 clove garlic, crushed
6 whole black peppercorns
1 cup red wine vinegar
2 turnips, peeled and thinly sliced
2 beetroot, peeled and thinly sliced

For the chicken liver pâté:

250 g fresh chicken livers, trimmed
60 g butter, plus extra for frying
1 medium onion, finely chopped
2 cloves garlic, chopped
2 T cream
1 lemon, juice and zest
2 T flat-leaf parsley, chopped
Sea salt and freshly ground black pepper, to taste
50 g white sugar

Method

Mix the garlic and peppercorns with the red wine vinegar. Stack the slices of turnip and beetroot in a sterilised jar and pour over the liquid. Marinate overnight.

Dry the chicken livers with kitchen paper. Melt a little butter in a hot pan and brown the livers briefly on each side until just pink and soft. Set aside.

In the same pan, sauté the onion and garlic until translucent, then mix with the livers. Roughly purée the mixture with the remaining butter, cream and lemon zest and juice. Mix through the parsley. Season to taste and refrigerate for 1 hour.

Just before serving, caramelise the sugar in a saucepan, cool slightly, then pour over the pâté. Serve with the marinated vegetables.

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Pickled turnips and beetroot with rustic chicken liver pate

Pickled turnips and beetroot with rustic chicken liver pate

Ingredients

Method