Pate ai Fegatini; 5th April

Chicken Liver pate

Ingredients

150g butter
450g chicken livers
1/2 onion sliced
6 fresh thyme leaves
2 tablespoons of Marsala or Madeira
1 tablespoon of brandy
2 tablespoons of double cream, whipped
salt and white pepper

Melt 100g of butter in a bowl over simmering hot water
Remove and leave aside to cool. Add the other butter to a pan, add the livers, thyme and onions and cook over a medium heat for two minutes, stirring frequently. Sprinkle with the Marsala, season with salt and pepper and cook for three minutes. Remove from the heat, chop the chicken liver mixture finely and place in a bowl, stir in the cooled melted butter add brandy and fold in the cream. Place in a bowl and chill in the fridge for at least six hours.

Beef Stroganoff; 4 April

Beef Stroganoff

Serves 6

Ingredients

4 onions thinly sliced
120g butter
120g mushrooms, sliced
juice of a lemon
25g plain flour
250ml double cream
1 teaspoon sugar
1 tablespoon of strong mustard
1 tablespoon of olive oil
1 kilo of thinly sliced sirloin steak
salt and pepper

Melt 100g butter in a large pan add the onions and cook over a low heat for ten minutes, stirring occasionally, until they are golden brown
Add the mushrooms and the lemon juice cover and cook and shake occasionally for ten minutes. Leave to one side.

In a saucepan melt 20 g butter add the flour and cook for 2 minutes stir in the cream and cook for 6 minutes, season with salt and pepper remove from heat and stir in the mustard. Clean the frying pan and heat the oil in the pan, fry the steak for 5minutes or so until browned and tender. Stir the onion mixture into the pan, mix and pour into a bowl, heat the sauce, add more cream if needed. Pour the sauce over the meat and serve.

Serve with boiled long grain rice

Chicken Curry; 2 April

Chicken Curry

serves 4

Ingredients

4 breasts of chicken or 1 chicken cut into pieces
25g butter
2 tablespoons of madras curry powder
2 onions chopped
1 apple peeled,cored and chopped, squeeze some lemon juice over the apples to keep them from browning
salt and pepper
3 tablespoons double cream

Melt the butter in the pan if using the chicken breasts add 1 tablespoon of olive oil
Add the chicken and cook until brown
Stir curry powder into 150ml of boiling water and add to the pan. Add the onions and the apple. Cover and cook over a low heat for 40 minutes, a little less for the chicken breasts. Add a little hot water if it is drying out.
Pour in cream and cook for 10 minutes more.

Serve with boiled rice