Friend to Dinner

As mentioned yesterday, I had my friend J. to dinner and to stay over last night We started with a glass of Martini Extra Dry, then moved on to a meal of Chicken Liver Pate (recipe below) served on oatcakes, followed by Shin of Beef Casserole (recipe given on 21 August) with boiled organic new potatoes (variety Bard) and steamed purple cabbage. We had a nice Cabernet Sauvignon with it.

The conversation flowed, with another glass or two of wine. She is one of the few people who can talk as much as I can! The time flew past, then I showed J. to the guest suite. By the time I had finished the washing up, it was almost midnight (well past my usual bedtime) Slept like a log, waking shortly before the alarm time and so was able to be up, showered and dressed before I got a text from her asking if I was up.

Breakfast was freshly squeezed orange juice, followed by bacon and tomato rolls accompanied by my favourite blend of tea. This is 1 tsp Darjeeling, 1 tsp Earl Gray and a pinch of Assam. J. has now left to hit the town shopping (including a visit to Ikea, a thought that fills me with horror!)

So I promised you a recipe for the pate:-


CHICKEN LIVER PATE CORDON BLEU

1 medium onion, chopped
1 clove garlic, chopped finely
3 oz butter
8 oz chicken livers
parsely, bayleaf, a few sprigs of thyme
seasoning
1dessert spoon brandy


Soften the onion and garlic in 1 oz butter
Add chicken livers and saute for 2 - 3 minutes.
Sprinkle with herbs, season well and continue cooking for 1 minute
Cool, then liquidise
Stir in remaining melted butter and brandy
Pack into a mould, then chill
Turn out and serve with fresh toast and butter or oatcakes.
(I find that the butter is not necessary as the pate is so rich.)

I use chicken livers from the Farmers' Market. This pate freezes well if you are making it in advance.