Duck Liver and Orange Pâté

This is a great pâté, full of flavour and perfect for wowing guests at a dinner party. Try it with an orange based chutney or spread to pick up on the orange in the pâté and serve on crusty bruschetta.

List of Ingredients:
450g of duck livers, trimmed and chopped
175g of unsalted butter
2 shallots
2 cloves of garlic
2 tbsp. of orange liquor
2 tsp. of orange juice
1 tbsp. of orange zest
Pinch of salt and pepper
55g of clarified butter if making pâté in advance

Method of Preparation:
1. Finely chop the shallots and garlic. Zest the orange.

2. Heat 30g of the unsalted butter in a large frying pan. Add the livers and fry for around 6 or 7 minutes or until tender in the middle – they should be a little bit pink.

3. Place the livers and all of the juices into a food processor.

4. In the same pan, add another 15g of the butter and heat until melted. Add the shallot, garlic, orange juice and zest and cook until the shallot has softened but not browned.

5. Add the orange liquor and a pinch of salt and pepper and de-glaze the pan – scrape all of the juices and any bits that are stuck to the bottom of the pan. Put everything from the pan into the food processor with the livers. Add the rest of the unsalted butter.

6. Blend until smooth. If you want a really smooth pâté, pass it through a fine sieve. This will take a while but if you persevere, the pâté will be incredibly smooth.

7. Spoon the pâté into ramekins and put into the fridge for a few hours. If you don’t want to eat it for a couple of days, melt the clarified butter and pour it over the top of the pâté. Put back into the fridge and the pâté will then last for another few days.

Source: Pate Recipe.

Published in: on January 21, 2011 at 2:03 pm  Leave a Comment  
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Red Beans and Rice

Originally hailing a Cuban recipe, red beans and rice gets its red color from sausage, spices, and lots of tomatoes—it’s heavenly.

List of Ingredients:
1/4 pound of thick-cut bacon, diced
1 onion, diced
1 green bell pepper, seeded, diced
1 pound of smoked sausage, cut into ½-inch slices
1 teaspoon of dried oregano
1 teaspoon of ground cumin
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 (15-ounce) can of kidney beans, drained
1 (15-ounce) can of diced tomatoes in juice
1 (6-ounce) can of tomato paste
2 cups of water
1 cup of long-grain white rice

Preparation Method:
1. Heat a medium saucepan over medium; when hot, add bacon. Cook until soft-crisp, stirring, about 4 minutes. Add onion and bell pepper; cook until softened, stirring, about 4 minutes. Add sausage, oregano, cumin, salt, and pepper; cook until fragrant, about 2 minutes.

2. Add beans, tomatoes, and tomato paste to saucepan; mix well to incorporate.

3. Add water and rice to saucepan; stir and bring to a boil over high heat. Reduce to a simmer, cover, and cook until liquid is absorbed, about 20 minutes. Serve warm.

See also: Rice Recipes.

Published in: on January 19, 2011 at 2:45 pm  Comments (1)  
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Lentil Moussaka

This lentil-based casserole bakes up almost like a shepherd’s pie—it is soft, chewy, and full of spiced vegetables. Finished off with a cheesy breadcrumb topping, it really takes the cake.

1 large eggplant, cut lengthwise into ¼-inch slices
3 tablespoons olive oil, divided
1 onion, diced
3 cloves garlic, minced
1 teaspoon ground cinnamon
½ teaspoon salt
1 (15-ounce) can diced tomatoes, in juice
1 cup dried lentils
2 tablespoons tomato paste
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 cup breadcrumbs
½ cup Parmesan cheese

1) Preheat broiler. Lightly grease an 8-by-8-inch baking dish.

2) Lightly brush eggplant with 1 tablespoon oil. Arrange evenly on large baking sheet. Broil until lightly golden on both sides, turning once, about 5 minutes total. Set aside. Lower oven temperature to 400°F.

3) Heat remaining 2 tablespoons olive oil in a large skillet over medium. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add garlic, cinnamon, and salt; cook until fragrant, about 1 minute, stirring.

4) Add tomatoes, lentils, and tomato paste; bring to a boil over high heat. Reduce to a simmer and cook, covered, about 15 minutes.

5) Meanwhile, melt butter over medium in a medium saucepan. Add flour and cook until golden, stirring constantly, about 2 minutes. Add milk and bring to a boil over high heat. Stirring constantly. Cook until thickened, stirring, about 5 minutes. Remove from heat.

6) Assemble the Moussaka: Arrange a layer of eggplant along the bottom of the prepared baking dish. Spoon half the bean sauce over the eggplant. Repeat with an additional layer of eggplant and sauce; top with a final layer of eggplant. Pour milk sauce over the entire mixture; sprinkle with breadcrumbs and cheese.

7) Bake until golden and bubbly, about 30 minutes. Cool slightly and serve.

Source: Moussaka Recipes.

Published in: on January 11, 2011 at 3:05 pm  Leave a Comment  
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Asian Crab Rangoons

These are wonderfully crunchy parcels that are chock full of flavour and absolutely perfect to serve as an entrée at a dinner party. Try having a little bowl of chilli sauce with them to dip.

List of Ingredients:
450g crab meat
450g cream cheese
400g wonton wrappers
3 tbsp. dark soy sauce
1 tsp. finely chopped ginger
½ tsp. chopped parsley
½ tsp. chopped coriander
1 litre rapeseed oil for frying

1) Heat the oil in a large heavy frying pan on a medium heat.

2) In a bowl, mix together the cream cheese, crab meat, soy sauce, ginger, parsley and coriander. Mix until fully combined.

3) Open the wonton wrappers. Put around ½ tsp. into each wrapper, fold to seal and dab a little bit of water round the edges, as you would use egg in a pie dish.

4) Put the wontons underneath a damp tea towel until you use them.

5) Fry 4 or 5 at a time, depending on how big your pan is.

6) Place them onto some kitchen towel to drain the excess fat and then serve.

Source: Crab Recipes.

Published in: on January 6, 2011 at 1:31 pm  Leave a Comment