This was part of my Awful Offal lesson, trying to encourage students to like liver!
1 onion very finely chopped
120 g butter
2 crushed cloves garlic
450 g chicken livers – cut off bits
200 g bacon pieces
salt and black pepper
juniper berries and bay leaves (2017 ingredients)
1 tbs brandy – not allowed in the classroom!
- Fry the onion in 50 g butter until soft but not coloured.
- Add the garlic, bacon bits and chicken livers and fry until cooked through – you can use 2 frying pans and fry both at the same time
- Season with salt, pepper then whizz in the food processor with 30 g of butter. Stir in the brandy if used.
- Taste and season more and put the pate into a dish, stir in 5 juniper berries, pour over the remaining melted butter and decorate with juniper berries and bay leaves.
- Leave to cool then chill in the fridge.
- Serve with hot toast or crisp breads.
2 large cucumber
white wine vinegar
3 large aubergines cut into 1 cm slices
1 tbs vegetable oil
1 large onion, finely chopped
2 cloves garlic, crushed
750 g minced lamb
400 g can chopped tomatoes
1 heaped teaspoon cinnamon
3 tbs oil
75g plain flour
600 ml milk
50 g Parmesan cheese
2 medium beaten eggs
- Put the aubergine slices in a colander or sieve and sprinkle with salt. Leave for 10 minutes.
- Heat the oil in a large frying pan and add the onion, garlic and minced lamb and stir and fry for 10 minutes to cook the meat.
- Stir in the flour, tomatoes, cinnamon, bay leaves, and oregano and cook for 30 minutes.
- Heat 1 tbs oil in a frying pan and fry the aubergine slices until slightly golden and tender. Layer some slices on the base of an ovenproof dish and season with pepper.
2 beetroot peeled
1/4 finely chopped onion
celery salt and paprika
1 tbs sherry vinegar or other vinegar
1 tbs olive oil
fresh dill or parsley finely chopped
- Grate the beetroot using a grater or the grating disk on a food processor.
- Stir in the finely chopped onion – very finely chopped.
- Season with salt, pepper, celery salt and paprika.
- Stir in the vinegar, oil and finally toss in the chopped dill or parsley.
- Chill for an hour before serving.
- This salad will keep for 2-3 days and the flavour improves!
Use a range of autumn apples to get the tang and sweetness of the varieties then a treat of French butter to give the buttery caramel topping.
4 medium sized apples (150 g each) – 2 Cox, 2 green (Granny Smith) , 1 cooking apple (150 g)
200 g granulated sugar
50 g French unsalted butter
50 ml water
pinch of salt
220 g plain white flour
30 g caster sugar
120 g French unsalted butter
1 medium egg, beaten + 1 tablespoons cold water
- Preheat the oven to 200C. Choose a cm round pan that cooks on top of the stove and in the oven.
- Make the pastry. Mix the sugar with the flour, add pieces of butter and rub in or use a food processor to make breadcrumbs.
- Stir in the beaten egg with water and mix to a soft but not sticky dough.
- Shape into a ball and leave to chill in the fridge for 20 minutes.
- Peel and core the apples, cut into quarters and leave uncovered in the fridge.
- Put the sugar in a large, heavy frying pan with 50 ml water and cook gently and stir until it becomes golden. This takes about 4-5 minutes depending upon the heat.
- Remove from the heat and stir in the butter and salt.
- Arrange the apples in the sugar and butter in the pan, round side down. Cut into smaller pieces if there are gaps. Cook for 5 minutes then leave to cool. If the apples are too wet, remove and cook down the buttery caramel. Put the apples back.
- Roll out the pastry to make a circle slightly larger than the pan. Put the pastry on top of the pan and tuck in around the fruit.
- Bake for 30 minutes until golden then cool for 5 minutes.
- Put a plate on top and turn the pan over so that the tarte turns upside down onto the plate.
- Serve with creme fraiche.
In hot summer it’s a good time to make this quick cold soup – serve with ice.
100g breadcrumbs – made in food processor
1 kg tomatoes, chopped
1 red and 1 yellow or green pepper, deseeded and chopped
1/2 a large cucumber, peeled and chopped
2 cloves of garlic, peeled and crushed
100 ml good quality olive oil
50 ml apple vinegar
salt and black pepper
Garnish – hard boiled egg, chopped black olives, small pieces of cucumber, mint and parsley
- Soak the breadcrumbs in a little water.
- Put the chopped tomatoes, red and green peppers, cucumber and olive oil in a food processor and blend until smooth.
- Squeeze the water out of the bread and add to the mixture and whizz some more.
- Add the oil, vinegar and seasoning and chill until ready to serve.
- Add some ice cubes just before serving and present at table with the garnishes.
Makes 12 portions
125ml vegetable oil
1 tsp vanilla paste
2 large eggs
60g plain flour
1/2 tsp baking powder
50g chopped nuts
- Preheat the oven to 160C Fan.
- Line the base of a shallow square or round baking tin – about 20cm – with non-stick baking parchment.
- In a bowl mix the oil, vanilla and beaten eggs.
- In another bowl sieve together the flour, cocoa and baking powder.
- Stir the oil and egg mixture into the flour mixture.
- Spoon into the baking tin and bake for 25 minutes.
- Test to see if the mixture is soft in the middle – if too soft cook a further 5 minutes.
- Remove the tray and leave to cool.
- Cut into pieces when cool and store in an airtight container for up to a week.