It is Abbey’s birthday next week, and I have been drawn as her birthday food provider.
I am just devising the menu now. Don’t tell Abbey.
I shall do:
- crudités and crisps with creamy salmon dip
- crackers,cream cheese and smoked salmon
- smoked oyster vols au vent
- feta and pickled pepper on toothpicks,
- crackers and pâté, using my own pâté recipe, last made FSM only knows when, back in the dark ages.
The easiest recipe in the world:
I borrowed it from Jennifer, amended and adjusted it, and substituted whisky for brandy. You can also substitute marmalade for the honey I am told. I have still not yet tried that. UPDATE, due to Muslim considerations, there will be no whisky in it, so I have postponed making it until the night before, and I just may try the marmalade alternative…
- 500g trimmed chicken livers
- 50g butter
- 1 shallot (peeled and chopped)
- 2 tablespoons pine nuts
- 1 tsp thyme
- 2 or 3 cloves chopped garlic
- 2 tsp honey
- 1 tablespoon Irish whisky
- Freshly ground Rock salt and black pepper
- 2 tablespoons melted butter with a teaspoon of whisky
- Trim the livers of icky bits.
- Melt 50g butter in a heavy-based fry pan over medium heat.
- Add shallot and pine nuts, sauté until soft but not browned.
- Add thyme, garlic and livers and cook gently, stirring occasionally, till livers have turned pale brown and firm but are still a litlle pink inside.
- Stir in honey, whisky and seasoning
- simmer a couple of minutes.
- Pour into blender or food processor and purée
- Sieve to remove sinews.
- Taste and adjust seasoning if necessary and pour into a small bowl
- top with melted whisky butter
- Cover and chill
- Use within 2 or 3 days.
Creamy Salmon Dip
1 pot sour cream
1/2 pot spreadable cream cheese
3 or 4 tablespoons Best Brand mayonnaise
2 or 3 tablespoons thickened cream
1/2 packet french onion soup powder
1 small tin pink salmon mashed and bones removed
50g smoked salmon chopped into smallish pieces
1 teaspoon lime juice
dash of Angostura
pepper and chilli to taste. (should not need salt)
Mix well, chill and sprinkle with paprika.