Apple & Cinnamon Cake

17 08 2014

It’s been a baking kinda weekend, which means it’s been an eating kinda weekend…..As she devours her 3rd ok, 5th slice of cake. This recipe would make awesome mini muffin cakes and then you could freeze some so that you don’t eat the entire cake in one hit….. Or you I could learn some self control. Meh, whatever.

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Chicken Liver Parfait

14 08 2014

Since going to Dinner By Heston when we were in London I have not been able to stop thinking about the dish I had for entree which was his infamous ‘meat fruit’ which comes out looking like a mandarin on a board but is actually the most devine chicken liver & foie gras parfait in the world. That’s right. In. The. World.

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This recipe was a Heston Blumenthal recipe I found HERE. I’m not going to write it out again because, well I am lazy & I am pretty sure you know how to click a link. I merged it with THIS Jamie Oliver recipe to end up with this awesome tasting remix.

A few things I changed… I soaked the liver in coconut milk, not milk, and I used ghee instead of butter. You could substitute the different types of alcohol for just one but my mum had all of them in her pantry so I used them all.

100g shallots, peeled and finely diced
1 garlic clove, peeled and finely chopped
1 bunch thyme (6-8 sprigs), tied
150ml dry Madeira
150ml ruby port
75ml white port
50ml brandy
400g chicken livers
1½ tsp sea salt
4 eggs
400g ghee

Place the shallots, garlic, thyme, Madeira, ruby port, white port and brandy in a bowl. Cover and leave to marinate in the fridge for 24 hours….. I am impatient and I left it about 4 hrs. Place the livers in a bowl of coconut milk, cover and leave in the fridge overnight to reduce the bitterness.

The following day, bring the marinated shallot mixture to the boil, then reduce it until there is no liquid left; do not let it catch or burn. Remove the thyme sprigs & remove the shallot mix & set aside. Drain the milk off the livers, rinse & pat them dry with some paper towel.

Heat a little extra ghee the same frying pan. Throw in the livers and cook the for a couple of minutes on each side, until lightly coloured but still a little pink in the middle – if you overcook them they will lose their smooth texture and become grainy.

Take the livers off the heat and tip them into a food processor with the cooked shallots mix? Blitz until you have a smooth purée. Add the rest of the softened butter and continue to blitz, then season well. Add the eggs & blend again. Transfer the mixture to some serving bowls and cover with a few spoonfuls of melted ghee to seal.

Place in the fridge overnight to set then dig in! These should keep for up to 2 weeks in the fridge while sealed with the ghee but we knocked them over much quicker than that.

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Pea & Ham Soup

28 07 2014

You know what normally turns me off pea & ham soup? The colour! It’s just so…… Muddy & bleh. So I made mine really green…. Because fluro green soup is way less offensive right?!

So this isn’t really ‘pea & ham’ as much as it is ‘pea & bacon’ soup but I feel like that is just a minor detail in what is a majorly delicious pot of goodness. If you have a ham hock, or want to use a ham hock you can certainly go right ahead. It will still be super tasty but, we all know that bacon is ham’s hotter & more desirable older brother and really, the ultimate in pig-related-products….. Disagree? I don’t really care. Use your fav pig bit, it’s your soup. Probably don’t use pork shoulder…. Or fillets…… That would probably be pretty wrong & I take no responsibility if your soup is disgusting. Make it my way & it will be a mouth-party.

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Buttered Up

26 07 2014

Have you been ‘Buttered Up’ yet? You really should get ‘Buttered Up’. Or maybe you should ‘Butter Up’ someone else? Are you with me? No? Let me enlighten you. I have just started making my own range of deliciousness in a jar! You are probably going to want to get it in your gob ASAP.

‘Buttered Up’ is the new range of nut and nut-free butters by ME in stock NOW at Primal Pantry. Yahoo. Whoop-dee-do! The range has started with a nut-free Gingerbread Butter, a Coconut Choc Chip Butter & a Chocolate Cake Batter flavour. All are gluten free, dairy free and paleo approved.

Whether you eat these right off a spoon from the jar or use them as a replacement for nut butter, butter or coconut oil in your baking, you won’t be disappointed. Great to have on hand as a snack when you need something quick & easy, or used however you like to use peanut butter or Nutella! Smear that gear on whatever you fancy, add to your recipes & mine and make sure you share the love so we can all find more ways to be #butteredup.

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Mexican Spice Shredded Beef

26 07 2014

I really dislike most things about Winter. The dark. The cold. The short days. Walking the dog early in the morning & not being able to feel your face….. There is one thing I really like about Winter though, slow cooking things. So easy, so time efficient, so delicious. Slow cooking is like magic, it makes things like shanks, cheeks & shin, that should taste like old shoes, taste like unicorns have been dancing on your tongue.

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Chocolate French Toast

15 07 2014

Remember the time I made CHOCOLATE BREAD!? Well this happened on the weekend (twice) because it was so damn good. I even had to make an extra loaf of chocolate bread. I have not had French toast in YEARS people. YEARS! I forgot how freaking good this business is! Get it in your face. You won’t be sorry.

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Chocolate Bread

12 07 2014

Here you go. The much anticipated moment you have been waiting for. In my opinion, it will have been worth the wait. This is freaking good gear. This bread could be made without the cacao if you didn’t want a chocolate bread…. But really, who doesn’t want chocolate bread? Weirdo’s, that’s who. If you are a weirdo who doesn’t want chocolate bread, we can’t be friends, but you can still adapt this recipe to suit your weirdo ways. Add a teaspoon of vanilla powder for vanilla bread or leave out the sweetener, add some fresh herbs & make a savory loaf.

This bread can be used otherwise in any which way you please. I’d suggest toasting it under the grill or in a sandwich press, smearing it with butter, ghee, coconut butter or nut butter, or any other splendid topping you like and shoving it swiftly in your pie hole before someone else does. It’ll be the quick or the dead with this bread around…. Well maybe not dead. But definitely sad & hungry. This was adapted from a recipe by AGAINST ALL GRAIN.

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