Name: Chicken liver pâté
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: Side Servings
Ingredients: olive oil 2t,shallots, peeled and finely chopped 2,garlic cloves, finely chopped 2,Sage, a few sprigs, finely chopped ,chicken livers 400g,sherry or brandy 3T,freshly ground nutmeg 1⁄4 t,Sea salt and freshly ground pepper, to taste ,butter, half melted and half cubed 300g,clarified butter, melted 50g,bay leaves 2,sage leaves 3 - 6,pink peppercorns 15,Ciabatta, toasted, for serving ,Gherkins, for serving

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Preserves and pickle recipes

Chicken recipes

Chicken liver pâté

15 minutes

Fruity dessert

Yellow plum compote

20–30 minutes

Preserves and

Berry-vinegar pickled baby veggies

10 minutes

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Sriracha vegetable pickle with wholewheat noodles

10 minutes

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Easy cucumber pickle

15 minutes

Cauliflower recipes

Cauliflower-and-chilli pickle

10 minutes

Preserves and

Cucumber-and-celery pickle

5 minutes

Preserves and

Rose-petal preserve

5-10 minutes

Aliums

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25 minutes

Preserves and

Blueberry jam

50 minutes

Leftovers recipes

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25–35 minutes

Egg recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Beetroot gravadlax with beetroot pickled eggs

Serves 8-12

Difficulty Easy

Prep Time 45 minutes

Cooking Time 45 minutes, plus marinating and pickling time

Ingredients

6 free-range eggs, boiled for six minutes and peeled
1 salmon fillet, skin on, bones removed
Baby leaves, to garnish

For the egg pickling liquid, boil:

2 cups white wine
150 g sugar
3/4 cup red wine vinegar
200 g beetroot

For the salmon marinade, blend:

250 g rock salt
80 g brown sugar
1 t lemon zest
1 t orange zest
1 t lime zest
1 small bunch dill
200 g cooked beetroot

For the creamy horseradish dressing:

2 T creamed horseradish
2 T Dijon mustard
1/4 cup white wine vinegar
1 T honey
Sea salt and freshly ground black pepper
3/4 cup olive oil

Method

To make the pickled eggs, submerge the peeled eggs in the cooled pickling liquid. Transfer to an airtight jar and chill for 3 days.

Marinate the salmon for 24 hours. Remove from the marinade and rinse with water. Dry well and chill until required.

To make the creamy horseradish dressing, blend all the ingredients, except the olive oil, at a high speed. Add the oil in a slow, continuous stream.

To serve, thinly slice the gravadlax and arrange on a plate.

Halve 2 or 3 eggs and arrange around the salmon. Drizzle with the creamy horseradish dressing and garnish with baby leaves.

Giant éclair

Garlicky deboned lamb

Hot cross bun jaffles

Chicken liver pâté

Yellow plum compote

Berry-vinegar pickled baby veggies

Sriracha vegetable pickle with wholewheat noodles

Easy cucumber pickle

Cauliflower-and-chilli pickle

Cucumber-and-celery pickle

Rose-petal preserve

Home-Made Pickled Onion Jaffles

Blueberry jam

Roast spicy chicken sandwich

Beetroot gravadlax with beetroot pickled eggs

Beetroot gravadlax with beetroot pickled eggs

Ingredients

Method