Tag Archives: Spicy Chicken Livers

Welcome to Friday Food Reviews where I will be covering a different food or product each week and looking at… what are they?  where do they grow, what can we substitute them for in a recipe, are they safe to eat, how to store them, how to use them, cook them, anything connected to that food. or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three…

This week it’s…the foods we hate…

This list is by no means exhaustive and is based on comments I have seen on my site or others so please feel free to add another and why…

Most of these I like/love and don’t understand why some don’t BUT it wouldn’t do for us all to be alike it would be most boring…I also think that what we didn’t like as a child as our tastebuds mature and develop our tastes change…

Beets…

I love beets pickled, warm from the oven, made into beetroot chutney or paired with orange in a smoothie…I love the earthy smell and taste of beets but some don’t…Here’s why…it’s not the soil that gives beets their earthy smell that some would liken to “dirt”… it’s the geosmin…Geosmin is an organic compound produced by the microbes in soil it is this which gives off the smell of earth after a rainstorm…I love that smell ..Human noses are very sensitive to geosmin and while I love it many don’t and turn their noses up at the smell.

Bologna…

This is one of the foods I would not let pass my lips and indeed it would not find its way into my shopping basket either…it is not the fact it is made from “parts of the animal’s body” which we may or may not normally eat but the fact it is also highly processed…

Cilantro…

Or coriander as it is also known as…I love it many do not and liken the taste to soap…It’s all in the genes!

Mushrooms…

I love shrooms and we are lucky that we have many different types of mushrooms to choose from…others for some reason do not like mushrooms…It is not like cilantro where it is in the genes or beets where your nose is sensitive to Geosmin its just a personal dislike…

Liver…

Cooked properly liver is not only healthy and full of nutrients but it is delicious…made into a pate with toast or crackers, liver and bacon with onions is a dish my mother served up every week. My mother used to use either pig’s liver or lambs’ liver and she always used to soak it in milk…soaking it in milk removes much of the gamey/bitter taste…I prefer to use chicken livers and I either cook them like my mother cooked liver with bacon and onions or I do a spicy liver with lime leaves and red curry paste with green beans which is delicious…

Apparently liver is one of Britain’s most hated foods…Do you like Liver?

Black Liquorice…

I love liquorice…my hubby likes Liquorice allsorts but doesn’t like the plain liquorice ones so I get to eat those…Because of the glycyrrhizin in liquorice, it should be eaten in moderation as it can lead to potentially serious health problems…Why do some people hate it..its in the genes just like Cilantro…

I used to love the liquorice sticks we used to get as a child..does anyone else remember these they were like little sticks of wood and also the tiny black liquorice imps.

Pickles…

In my kitchen, anything gets pickled fruit or vegetable we all love pickles…my favourite at the moment is red cabbage sauerkraut it is delicious…For some the phallic shape, their sour smell puts them of pickles plus the fact that some people can’t stand the crunch of a crisp pickled onion or wally as they are known in southern England, large gherkins pickled in vinegar are served as an accompaniment to fish and chips, and are sold from big jars on the counter at a fish and chip shop, along with pickled onions. In the Cockney dialect of London, this type of gherkin is called a “wally”…

Pineapple on Pizza…

I am not a great Pizza Eater but I do love the occasional slice and I also like pineapple on my Pizza…I have often seen debates about this and it appears that some do not think pineapple has a place on pizza…Which camp are you in?

Tomatoes…

Tomatoes I love them any which way they come raw or cooked my hubby has never ever liked tomatoes until a few years ago when he decided he would try Spaghetti Bolognese and ever since then he has eaten Spag bol or pizza anything with cooked tomatoes in he still doesn’t eat raw tomatoes which stems from childhood and lasted for a good 30 years of our marriage and now among other things he will eat tomato-based sauces…

Marzipan…

It’s that time of year when I can make a Simnel Cake which is an Easter cake topped with toasted marzipan…Again there is division in our household I love marzipan and hubby doesn’t and yet he eats almonds and it is apparently the almond smell that turns many people off marzipan…At Christmas, it is a tradition to make a fruit cake with marzipan and icing…Stollen is another popular cake with marzipan in the centre as are the lovely little marzipan fruits…Marzipan fruits are very popular on the continent as are almond/marzipan biscuits, especially in Italy.

Olives…

Olives are an acquired taste you either love them or hate them…as a child, I didn’t like them at all but as my taste buds matured I found a love for olives… Olives are quite high on the list of the most hated foods…on the continent, Olives are served before or in most meals it wouldn’t be a meal without Olives…

Blue Cheese…

Blue Cheese also divides people some love it some do not…a Connoisseur of blue cheeses will tell you that a developed palate is needed to appreciate the nuances of a delicious, matured blue cheese…with a glass of good Port, there is no better ending to a meal…

To develop a palate for blue cheese it is better to start with a milder Danish Blue or Gorgonzola then advance to a medium Stilton before partaking in the pleasures of Roquefort…

That’s all for today there are of course many more foods that are divisive some are just down to individual taste or maybe the way they were cooked others are down to our genes or a natural substance in the food which our noses take a dislike to…

As always I look forward to your comments and look forward to hearing what food you really dislike and why…x

Smorgasbord Health with Sally Cronin and Carol Taylor – Cook from Scratch to prevent nutritional deficiency – Vitamin B5 – Raw Vegetables, Spring Rolls, Chicken Livers, Salmon

Welcome to the rewind of this series from 2019 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.

In this series, 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.

Over the next few months we are going to be working our way through the most essential of these nutrients and I will share the symptoms that you might experience if you are becoming deficient in the vitamin or mineral and list the foods where you can find the nutrient.

Carol Taylor is then going to provide you with some wonderful recipes that make the best use of these foods… Cooked from Scratch.

It’s always good to have a rewind and as Sally tells us it is very important that we get our B vitamins…Please head over to Smorgasbord by clicking the highlighted ink below…See you there!

https://smorgasbordinvitation.wordpress.com/2022/03/02/smorgasbord-health-with-sally-cronin-and-carol-taylor-cook-from-scratch-to-prevent-nutritional-deficiency-vitamin-b5-raw-vegetables-spring-rolls-chicken-livers-salmon/

The Culinary Alphabet…A-Z…The Middle Letter V…

 

Welcome to series 3 of the Culinary Alphabet A-Z…Where the middle letter is V…

So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Jarlsberg, Korma, Apple, Navel Oranges and Tursu a variety of Turkish pickled vegetables… how easy that will be who knows I am sure some of the letters of the alphabet could cause the grey matter to rebel or implode…haha…The Letter V was quite easy I just couldn’t think of very many…Have fun guys finding some more… Looking forward to what you come up with …

Let’s go and see what else I have found…

Dover Sole…

It is one of my favourite fish although I haven’t eaten it for a long time…

Why is Dover sole so expensive?
Because it has a rare and unique flavour, Dover Sole is expensive. Not only is it because fish
lovers can’t get the flavour anywhere else, but it also attracts non-seafood eaters.
Since its flavour appeals to many so different people, it’s a popular choice in restaurants.

Chevres…Goats Cheese.

Fresh and young chèvre is soft, creamy, and spreadable, with a mild, buttery flavour and a colour similar to cream cheese. The longer it ages, the drier and more crumbly it becomes, developing stronger, tangier flavours and aromas, and the colour deepens to a golden yellow.

Gravlax…

Gravlax is fresh salmon that’s been cured with a combination of salt and sugar…homemade Cured Salmon Gravlax recipe can be made with a small fillet or whole side of salmon and costs a fraction of store-bought and of courses has a superior taste.

Latvian Cheese…( Jāņu siers)

A Latvian sour milk cheese made with goats milk, traditionally eaten on Jāņi, that is the Latvian celebration of the summer solstice. This cheese fits under the European Quality Schemes and is classed as a “Traditional Speciality Guaranteed.”

Laver Bread…

Laver Bread is otherwise known as “Welshman’s Caviar” and most possibly the only bread you can spread on toast…described as thick, sticky and nutritious it is made by boiling laver a green-black seaweed that grows along the Welsh coastline.

Some eat the seaweed raw but most prefer the taste when the seaweed has been boiled for about 6 hours and then kneaded into a paste. it may be this kneading which is the reason it is called laver bread.

It is either fried in bacon fat then mixed with oatmeal to make laver bread cakes/biscuits or spread on toast…

In 2017 the European Commission bestowed the laver bread with a protected food designation which it shares with other iconic foods like Stilton Cheese( UK), Baklava(Turkey), Feta Cheese(Greece) and Waterford Blaa(Ireland).

Liver…

My mother always cooked using either pigs or lambs liver she always served it with bacon and onions and with a thicker gravy than normal…maybe it was the flour she coated the liver with before she fried it and as she always made her gravy in the meat pan so as to scrape up all the lovely drippings it is that what made the gravy thicker…

Liver is one of the most nutrient-dense foods high in vitamin A, folic acid, iron, and zinc….chicken livers are often called a superfood…

A simple Chicken and Mushroom Pate ( one of my grandson’s favourites) and so quick to make.

Ingredients:

  • 450gm/11b Chicken Livers.
  • 4 Chestnut Mushrooms finely chopped.
  • 220gm/8oz Butter.
  • 2/3 cloves garlic finely chopped.
  • 2/3 shallots finely chopped or small brown onion.
  • 1 tbsp Brandy.
  • 1tsp Mustard Powder.
  • Salt and freshly ground pepper.
  • 1 bay leaf and 3 cranberries for decoration.

Let’s Cook!

Melt 4oz of butter in a pan add chopped onions and cook until soft but not coloured. Add mushrooms about halfway through cooking.

Add garlic and chicken Livers and fry until cooked through.

Add Brandy..my hands wobbled at this stage and I deviated slightly from the said recipe…I put 2 spoons in..haha.

Season well with salt and freshly ground pepper.

Place the Liver mix and 2oz of remaining butter in the food processor and blend until smooth.

Taste and season again with salt and freshly ground pepper.

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Put in Ramekin or small dish, decorate with bay leaf and 3 cranberries ( I used small lime leaves as had no fresh bay leaves.

Chill and serve and enjoy!

I always use chicken livers rather than pigs or lambs liver with which I make pate, liver and bacon and a Thai spicy liver dish which hubby eats and sweat profusely as it is quite no…very spicy but I think his love of liver overrides that…smile…

Livno Cheese…

Livno cheese falls into the category of hard whole milk cheeses that mature under bark naturally for at least 60 days. It is made of cow, sheep, or a mixture of cow’s and sheep’s milk, in coils.

The cheese has a strong aromatic scent and the taste is fall, spicy after walnut kernels, a little salty, specific and well defined. The rind of the cheese is medium-hard, tough, but it can be cut relatively easily. The colour is yellowish. Livno region is characterized by mountainous and rugged conditions for keeping cattle, where the collision of continental and marine airflow results in the growth of high-quality grasses, which give Livno cheese a yellowish colour (no colour) is added and its specific walnut kernel flavour.

This article from “slow food” shows how the decline of the production of this cheese came about…

Navel Orange…

How did the navel orange come about its name? …The navel orange actually grows a second “twin” fruit opposite its stem. The second fruit remains underdeveloped, but from the outside, it resembles a human navel—hence the name. Navels are part of the winter citrus family. They’re seedless, peel easily, and are thought to be one of the world’s best-tasting oranges.

Navel oranges are one of the healthiest fruits you can eat, filled with Vitamin C, fibre, potassium and low in calories.

Savoy Cabbage…

One of my favourite cabbages…easily recognisable the Savoy cabbage has wrinkly leaves. … They’re shaped into a tight, round head, like conventional green or red cabbages, but the leaves have the distinctively wrinkled appearance of Napa cabbage leaves. Savoy varieties are milder-flavoured than regular green cabbage, but the two can be used interchangeably in recipes.

Thank you for joining me as we near the end of this culinary A-Z…There will be a new A-Z soon to be revealed and my Green Kitchen will be resuming from Thursday 13th January and will come out every 4 weeks on a Thursday…as always I look forward to your comments and your input Pete and Chel throughout this A-Z series…x

Smorgasbord Health Column – Cook from Scratch to prevent nutritional deficiency with Sally Cronin and Carol Taylor – Phosphorus

Loved doing this series it means I can put meals together once I decide on the ingredients I need to use… it is great fun…Sally, of course, plays a big part as she is the expert on all things to do with nutrition…I hope you enjoy these recipes as much as we did…Food is such fun when you know what you are eating provides everything you need for good health and at the same tastes awesome…Happy Cooking xx

Smorgasbord Blog Magazine

In this series 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 in your body’s best…

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Smorgasbord Blog Magazine – The Food and Cookery Column – Carol cooks Stir Fries

Thank you, Sally, for hosting me once again… Nearly time for all the Christmas recipes…I love this time of year just wish it was a little colder(sort of)…lol…It adds to the atmosphere of Christmas…Hugs x