Tag Archives: Chicken Liver Pate

Christmas…In my house…Traditions, Treats and a touch of Trivia…

Welcome to my house and the Christmas preparations...

As Christmas is not celebrated here our Christmas is far more low key…Not so frantic as it was in the UK…I do miss the atmosphere and the build-up but I don’t miss all the crowds and the must-have this as it does take away from the real meaning where family and friends get together and enjoy each other’s company…I used to love the Nativity and this picture of my little grandson a grown man now always tugs at my heartstrings.

For me, the essence has gone when I look at pictures of people’s trees and the mound of presents…No child or person needs all of that to me that is what is wrong with the world. Wrong when there are people who are starving, cold, homeless or just working to keep the bills paid and food on the table but with no wiggle room for all the advertised goodies it must be a terrible time of year…

Here when asked what would you like me to buy you at Christmas much thought is given and I will be given an answer of the ONE…Yes, one thing they would really like…No lists as long as your arm and some…

It makes such a refreshing change…xx

Christmas Starters or Aperitif…

Last week I gave you some ideas for plant-based starters today I am giving you a few tried and tested starters which include fish or meat…

I normally make two starters one is always prawn cocktail which is a given in our house my mum used to make it and I have made prawn cocktail every year without fail since I married… I have tried to drop it from the menu but even I wouldn’t dare as the fall out would be akin to a nuclear one…haha…

Prawn Cocktail.

prawn cocktail

 

Ingredients:

  • 500gm of Prawns, peeled.
  • 5 tbsp Tomato Ketchup
  • 5 tbsp Salad Cream.
  • 2-4 tsp hot Horseradish Sauce.
  • Salt and freshly ground Pepper.
  • 3tsp Lemon Juice.
  • Paprika to garnish.

Shredded Iceberg lettuce.Tomatoes to garnish. Extra prawns for garnish…I leave the tails on these.

Let’s Cook!

Mix tomato ketchup, salad cream together. Add horseradish sauce, lemon juice, salt, and black pepper.

At this stage, I taste and adjust the seasoning and add more of whatever I need to…. generally horseradish.

Chill in the fridge until ready to serve.

To serve: Put some shredded lettuce in individual serving dishes with cucumber if using. Put a generous serving of the cocktail sauce on top. Sprinkle with Paprika. Garnish the dish with Prawns, A slice of lemon and tomatoes if using.

Enjoy!

This next recipe is an authentic Thai recipe … Pumpkins and squash grow very well here and are found on every market stall and on every street food stall so much is done with this versatile vegetable lots of lovely Thai desserts and soups…

Ingredients:

  • 400 gm  pumpkin peeled and diced into 2 cm cubes
  • 1 tsp white peppercorn
  • 2 coriander roots
  • 2 stalks of lemongrass  very finely sliced
  • 3 small shallots diced
  • 1 tsp fermented shrimp paste…You will be able to purchase this from most Asian stores or online.
  • 300 ml of prawn stock….I always keep my prawn heads and bits in the freezer until I have enough to make some stock.
  • 700 ml of coconut cream
  • 1 tbsp freshly squeezed lime juice
  • 2 tbsp roasted chilli paste
  • 2 tbsp fish sauce
  • 1 tsp coconut sugar
  • 16 prawns /shrimp, peeled and deveined or crab meat
  • A handful of fresh Thai basil leaves save some for garnish
  • 2 tbsp coconut oil to stir-fry

Let’s Cook!

Firstly pound the peppercorns and the coriander root into a smooth paste. Then in a large saucepan, over a medium heat stir-fry the peppercorn/coriander root paste, pumpkin, lemongrass, onions and shrimp paste, stirring all the time for about 3 minutes until all those lovely Thai flavours are released.

Reduce the heat to very low, cover the pan with a lid and cook very gently for about 20 minutes until the pumpkin is soft, stirring occasionally.

Next, transfer the mixture to a food processor and blend with the shrimp stock until smooth. Pour back into a saucepan and add the coconut cream and bring to a slow gentle boil.

Add your seasonings, lime, fish sauce, sugar, chilli paste and stir to combine, add your prawns/ crabmeat and cook for 1-2 minutes…Now taste and adjust seasoning if required.

Remove from the heat and pour into serving bowl or bowls. Stir in the basil leaves and garnish with extra leaves.

pumpkin-soup-1804351_1920

The true Thai way is to also garnish with spring onions or garlic stems, some fried crispy garlic or chicken skin and it always looks so vibrant and you just want to dive in and drown in the lovely flavours.

Enjoy!

Chicken Liver Pate is an old favourite which I make throughout the year…It is easy and tasty

SAM_6863

 

Ingredients:

  • 220g/8oz  butter.

  • 4 shallots chopped.

  • 2  cloves, crushed or finely chopped.

  • 450g/1lb chicken Livers, trimmed and cut in half.

  • 1 tbsp Brandy.

  • 1 tsp mustard powder.

  • salt and freshly ground black pepper.

  • 1 bay leaf, to garnish.

  • 2-3 fresh cranberries, to garnish.

Let’s Cook!

Melt 110g/4oz of the butter in a pan over medium heat, then add the onion and fry until softened, but not coloured.

Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.

Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.

Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf….. I use lime leaves as cannot always get fresh bay leaves.

Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.

Enjoy!

Or!

How about a baked whole camembert cheese served with cheese straws wrapped in bacon???

Now that ticks all the boxes for Moi…

Did you know?…

What is the most popular meal for Christmas in Japan?

KFC fried chicken

It’s so popular in fact, that you have to order in advance or face standing in long lines to get your Christmas fried chicken. Some people even start lining up Christmas Eve to make sure they get their Christmas KFC.

An Aperitif…

The aperitif is typically served, approximately 30 to 60 minutes before dinner. For the digestive system, some say, it is best to serve after the dessert or cheese course,

As for what glass to present your aperitif in, this varies greatly depending on the type of drink you’ve made…What is your favourite aperitif?…

We always start the day with a mimosa…Maybe a glass of Bailey’s with my first mince pie of the day and then while cooking the lunch…a bloody Mary goes down very well…

Bloody Mary’s… just saying! One of my favourite cocktails and this Naga Vodka which my son bought me apparently the best way to drink it is in a Bloody Mary… Shots are not advised! I am waiting until New Year’s Eve until I sample it ….Have any of you been that brave and tried Naga Vodka yet ????

 

Ingredients:

  • 3 ¼ cups of tomato juice
  • 1 ¼ cups of vodka ( or thereabouts) Hic
  • 1/3 cup freshly squeezed lime juice
  • 1 tbsp horseradish
  • 2 tsp Tabasco sauce or peri-peri sauce
  • 2 tsp Lea & Perrins sauce ( Worcestershire sauce)
  • ½ tsp celery salt
  • Freshly ground pepper
  • 6 stalks of celery with leaves.

Let’s Brew!

Combine everything together in a jug or cocktail shaker and TASTE… this is where I adjust and give it a tweak or two…I make my own tomato juice and as tomatoes vary so does the TASTE….It is a fine art and needs much testing to get this just right …Hic
Chill in the fridge until required… this recipe makes about 6 glasses.

To serve.

Add some ice to a chilled glass and fill with the Bloody Mary mix…pop in your celery stick and a slice of lime and or some olives and if you are feeling really….well… If you have some bacon to use up then crisp it up and stick a slice in with the celery… Anything goes when I am making cocktails.

I love chai tea..and for those you who rather have a hot aperitif this lovely recipe fits the bill…

Can you not just tell that on this one day of the year…I enjoy a favourite tipple or three…Cheers one and all …xxx

That’s all for now ..Enjoy your weekend xxx

Lastly, remember not everyone is fortunate and some people dread this time of year be aware and if you can add a little cheer please share your joy but also remember the other 364 days of the year pass your smile around and be kind… 

About Carol Taylor: Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a great weekend 🙂 xx

 

 

#New Series -Smorgasbord #Health Column with Sally Cronin and Carol Taylor – Cook from Scratch to prevent nutritional deficiency.

A great start to the new series, Sally I love your thorough and easy to understand explanation on the Vitamins we need for optimum health. It is also so easy to incorporate in your diet even for picky eaters…If food is fun and they help to prepare they will eat it…I find encouraging my grandchildren to help is a great way of getting them to be food aware and they come with ideas of foods to combine which is brilliant…Cooking should be fun…I hope you enjoy this new series as much as we enjoy putting it together 🙂 xx

Smorgasbord Blog Magazine

Welcome to a brand new series, where we look at cooking and your diet from a different perspective. Usually we emphasize the health benefits of food and how they can be incorporated into your diet. But, what happens if you do NOT include them in your diet.

We wanted to share with you what happens if your body is deprived of individual nutrients over an extended period of time.

Thankfully most of us eat reasonably well, with plenty of variety, but if you take a look at a week’s worth of meals, do you find that you are sticking to a handful of foods, all the time.

Variety is key to good health, to provide your body with as broad a spectrum of nutrients as possible that the body needs. Taking a supplement or relying on shakes and bars to provide your daily allowance of vitamins and nutrients is not…

View original post 2,334 more words

Christmas Recipes…Christmas Dinner …the starter?

christmas-1695531_1920

Well, the tree is up…or trees I should say two to be precise…Now to my Christmas menu every year we have the same well rephrase that we always have Prawn cocktail it is a family tradition plus one other…

I  have tried to have two completely different starters and no one will have it..nope! Nada! Not ever!

One year I fancied a change and we had a fantastic fresh seafood platter with Oysters, Langoustines everything you could think of and some Thai dips made by the daughter in Law… The only way to eat Oysters.

But we also had to have Prawn Cocktail….I think I would get lynched if I didn’t make it and the sauce has evolved over the years.I now add horseradish for that extra bite. Some add Tabasco or Worcestershire sauce but we like it with just horseradish  I use salad cream instead of mayonnaise. Sometimes I mix the two it just depends on how I feel on the day.But as with anything it is personal taste so play with the sauce and find how you like it best.

Prawn Cocktail.

prawn cocktail

 

Ingredients:

  • 500gm of Prawns, peeled.
  • 5 tbsp Tomato Ketchup
  • 5 tbsp Salad Cream.
  • 2-4 tsp hot Horseradish Sauce.
  • Salt and freshly ground Pepper.
  • 3tsp Lemon Juice.
  • Paprika to garnish.

To Serve: Fresh crusty brown bread as an accompaniment.

Shredded Iceberg lettuce.Tomatoes to garnish. Extra prawns for garnish…I leave the tails on these.

Let’s Cook!

Mix tomato ketchup, salad cream together. Add horseradish sauce, lemon juice, salt and black pepper.

At this stage, I taste and adjust the seasoning and add more of whatever I need to…. generally horseradish.

Chill in fridge until ready to serve.

To serve: Put some shredded lettuce in individual serving dishes with cucumber if using. Put a generous serving of the cocktail sauce on top.Sprinkle with Paprika.Garnish the dish with Prawns, A slice of lemon and tomatoes if using.

Or!

How about a baked whole camembert cheese served with cheese straws wrapped in bacon???

Now that ticks all the boxes for Moi…

Chicken Liver Pate:

SAM_6863

Ingredients:

  • 220g/8oz  butter.

  • 4 shallots chopped.

  • 2  cloves, crushed or finely chopped.

  • 450g/1lb chicken Livers, trimmed and cut in half.

  • 1 tbsp Brandy.

  • 1 tsp mustard powder.

  • salt and freshly ground black pepper.

  • 1 bay leaf, to garnish.

  • 2-3 fresh cranberries, to garnish.

Method:

  1. Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
  2. Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
  3. Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
  4. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf….. I use lime leaves as cannot always get fresh bay leaves.
  5. Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.

 

Or!

How about potato cakes with smoked salmon?

You can either serve it with dill and sour cream or cream cheese and capers or cream cheese with dill and horseradish..lovely!

Potato Cakes with smoked salmon.

salmon-647186_1920

Ingredients.

  • 3 med potatoes, grated
  • 1 small onion chopped
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1 small egg
  • 1 1/2 tsp Fennell seeds lightly crushed
  • Good pinch of salt and black pepper to taste
  • 1 tbsp flour
  • 1/4 tsp baking powder
  • Oil for frying.

Let’s Cook!

Heat the butter in a pan over a medium heat and add the onions cook the onions until they are soft then sprinkle over the brown sugar and cook until tender and golden make sure you stir them we don’t want them burnt, do we?

Put in a  bowl and set to one side.

Grate the potatoes and squeeze dry in a muslin cloth or clean t/towel it is surprising how much water you get out of some potatoes.

Mix the grated potato with all the other ingredients and mix well to combine.

Heat the oil in a pan over a medium heat and take a scoop of potato mix I  use a tbsp then put into the oil and flatten with the back of your spoon I make mine about 3 inches in size but on Christmas may even do slightly smaller…

Fry until golden brown and keep warm in the oven until you have fried all your little cakes…

Serve maybe 2 or 3 per late with some smoked salmon topped with your chosen topping I prefer the cream cheese it has a little more body to it…

Or lastly and what I will probably do this year is some lovely steamed mussels with a chilli dip…

The worst job is the debearding and they can tough little buggers to get out but well worth the effort and no one likes to eat the beard do they? It doesn’t look appetising either.

Ingredients:

  • 2lbs fresh mussels scrubbed and debearded.
  • 1tbsp oil
  • 2 shallots sliced
  • 1 cup of chicken broth
  • 3 stalk of lemongrass crushed
  • 3 slices of fresh ginger
  • Zest of half a lime
  • 1 sm chilli sliced
  • A handful of Thai basil.

Let’s Cook!

Heat the oil in a large straight-sided pot and add shallots and cook for 2-3 minutes add the other ingredients except for the mussels and bring to the boil, stirring then lower heat and simmer for 8-10 minutes.

Turn the heat up to medium add mussels and put on the lid cook for 2-3 minutes then stir and cook further 1 minute all the mussels should then be open. Discard any which are not.

Spoon the mussels into individual bowls or one serving bowl and spoon over liquid.

These are lovely served with a spicy chilli dip.

STEAMED MUSSELS WITH CHILLI AND LEMONGRASS

If you want something a little more special then try this instead.

Ingredients:

  • 1 stalk of minced lemon grass
  • 2-3 kaffir lime leaves
  • 1/2 cup chicken stock
  • good 1/4 cup white wine
  • tbsp rice wine vinegar.
  • 2/3 tbsp fish sauce
  • 1/2 chillies sliced
  • 1/2 cup chopped coriander.
  • tbsp finely chopped garlic
  • tbsp brown sugar
  • 2tsp cornstarch dissolved in a little water.

Let’s Cook!

In a large straight-sided pan bring the chicken stock to the boil. Add wine, vinegar, fish sauce, chilli, sugar, lime leaves, garlic and 1/2 cup of chopped coriander when the sauce is gently boiling add the mussels and stir gently, put on the lid.Cook for 2/3 minutes remove lid and stir and cook for further 1 min any mussels which are still closed remove.

Push mussels to one side and add dissolved cornstarch cook 30 seconds and it should have thickened gently stir in mussels.

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Now taste and if too salty add lime juice and if not salty enough add more fish sauce.

Sprinkle with Thai basil.

Serve in a large bowl or individual bowls.

I hope you enjoy these mussels as much as we do…Let me know which ones you prefer with or without the wine???

Well, that’s it for Christmas starters…What is your tried and tested family favourite Christmas starter????

If you are still shopping for that gift …Then I have some ideas over on Orienthailiving it would be lovely to see you there…

Have fun and don’t  get too stressed over Christmas and all the planning I do hope these daily recipes have helped you a little…

Until tomorrow Ciao …