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Food And Nutrition

Chicken liver pâté

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1 day ago

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Ingredients

  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 3 sprigs thyme, leaves only
  • 1 garlic clove, crushed
  • pinch freshly grated nutmeg
  • ½ tsp ground allspice
  • 1 orange, zest only
  • sea salt and freshly ground black pepper
  • 400g/14oz chicken livers, trimmed of any membrane and gristle, roughly chopped
  • 50ml/2fl oz brandy
  • 100ml/3½fl oz double cream
  • 120g/4½oz unsalted butter, cubed

For the butter finish

  • 80g/3oz unsalted butter
  • pinch ground mace
  • ½ orange, zest only
  • 2 sprigs thyme, leaves only

Method

  1. Heat the oil in a frying pan over a medium heat. Add the shallots and thyme and cook gently for five minutes, or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper and cook for a further two minutes, or until fragrant.

  2. Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor. Blend until smooth.

  3. Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter and blend until smooth.

  4. Pass the mixture through a fine sieve into a bowl and then divide between four ramekins. Smooth the tops down by banging the bottom of the ramekins against the work surface, then place in the fridge while you prepare the butter finish.

  5. Melt the butter in a saucepan with the ground mace and spoon over the pâtés. Sprinkle over the orange zest and thyme leaves to decorate. Refrigerate for two hours before serving with slices of toasted sourdough bread and cornichon pickles.

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Food And Nutrition

Dinner Plans: Roast Beef

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1 day ago

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September 28, 2023

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Nothing can beat a good Sunday roast. The weekend is the perfect time to cook a big piece of meat with sides, and it’s also the perfect time to do some meal prep. Add just a few minutes to your time in the kitchen on the weekend and save lots of time during the week. You’ll have three very different meals using just one roast.

Game Plan

Prep Time: 1 hour 45 minutes

  1. Make a large roast beef (5 pounds) and serve hot with side dishes on prep day. Reserve the drippings and store them in a container. Let the leftover meat cool.
  2. Divide the remaining beef into two portions, putting two-thirds in a one-labeled container to make sandwiches and the remaining third in a container for noodle stir fry.
  3. If you have time, prep and chop the vegetables for the stir fry.

Prep Day Loin Roast With Sides

Roast a large herb-crusted beef top loin roast and serve it on prep day with creamed spinach and glazed baby carrots for a delicious dinner. Prepare the side dishes on the stove while the roast cooks away in the oven. Skip the gravy—the roast is moist and flavorful enough without it, and you can use the drippings for the next meal.

Herb Crusted Top Loin Roast
The Spruce / Diana Rattray

Getting Dinner on the Table

  • The roast can also be made in the Instant Pot or slow cooker.
  • Cook the beef to medium-rare or medium at most since it will be cooked again in these other recipes.
  • Reserve the drippings from the roast beef in a sealed container in the refrigerator to use for French dip “au jus” the next day.
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French Dip Sandwich Night

Time: 15 minutes

Grab the container holding two-thirds of the leftover roast beef and slice thin against the grain. Heat the reserved drippings from yesterday’s roast along with beef stock and a dash of soy sauce and Worchestershire sauce while you toast the bread in garlic butter. Serve these French dip sandwiches with a green salad.

Instant Pot French dip sandwiches with jus.
The Spruce / Diana Rattray

Getting Dinner on the Table

  • Replace the ingredients and method for the Instant Pot beef with the beef you cooked on prep day.
  • If you like your au jus thicker, whisk in a tablespoon of cornstarch and water slurry until it reaches the desired thickness.

Thai Stir-Fried Noodles With Beef Night

Time: 15 minutes

Thanks to some prep and leftover beef, you can throw together this Thai beef stir-fry in no time. Cut the beef into thin strips against the grain. Skip marinating and cooking it, simply adding the marinade ingredients to the sauce. Toss the cooked beef in with the stir-fried vegetables at the end just to heat through.

Thai Stir-Fried Noodles With Beef
The Spruce 

Getting Dinner on the Table

  • Swap the vegetables out for your favorites, such as cauliflower, snow peas, or green beans.
  • You can change out the noodles for cooked white or brown rice.

About Dinner Plans

Making quick weeknight dinners is easier when you start with a few building blocks. Dinner Plans is a realistic roadmap to help you achieve that goal, by putting in a few hours of work (planning, shopping, and prepping) at the outset. Preparing a big batch of one ingredient (protein, vegetables, or grains) gives you the flexibility to plan a variety of meals. And who knows? You just might discover your new favorite weeknight recipe in the process!

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Food And Nutrition

Cucumber and mint raita

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1 day ago

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September 28, 2023

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Raita is a cool, fresh chutney that takes seconds to make. Use it to top fiery curries or as a dip for poppadoms.

Ingredients

  • 250ml/8fl oz natural yoghurt
  • ½ cucumber, grated or finely chopped
  • large handful mint leaves, chopped
  • large pinch salt
  • ½-1 green chilli, de-seeded and finely chopped (optional)

Method

  1. Wrap the grated cucumber in a tea towel and squeeze out any excess water.

  2. Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms.

READ ALSO  Four Nations pudding
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Food And Nutrition

Preparing Roast beetroot

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1 day ago

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September 28, 2023

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A really simple and delicious way to cook beetroot. The sweet and mellow flavours complement roast chicken perfectly.

Ingredients

  • 6 beetroots, unpeeled
  • 3 medium unpeeled red onions
  • 4 unpeeled whole garlic cloves
  • 4 tbsp olive oil

For the glaze

  • 50ml/2fl oz vegetable stock
  • 2 tbsp balsamic vinegar
  • 1 sprigs of thyme, leaves picked and chopped
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 180C/360F/Gas 4.

  2. Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil.

  3. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side.

  4. To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme

  5. Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season.

  6. Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately.

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