Eggplant, pomegrante salad, photo courtesy of ray

Highlight from Moroccan Cooking Program. Yum, thanks for food photography Ray.

Organic Chicken Liver Brandy Pate'

Sometimes when I have been cooking all day it is a challenge to have the energy to prepare a meal myself... So all I want for dinner is good quality Pate on fantastic small bite sized pieces of baguette. Hm and the nutrition is very dense.


Organic Chicken Liver Pate with Brandy (for a lazy decadent evening with a glass of red)

400G fresh organic chicken livers
1 stick of butter (I used paris creek biodynamic unsalted butter)
1 clove garlic
1 tablespoon leek
2 sprigs thyme
2 bay leaves
2 tablespoons brandy

Take 20g of butter and melt in a fry pan on a gentle flame. Add the leek and garlic and also bay leaf and thyme and slowly saute for 7 minutes.

Trim the chicken livers removing any spots or other bits.

Add to the fry pan and cook for 5 minutes turning over the livers they should be soft (not tough and over cooked)

Remove the bay leaf and thyme and put the livers and leek mixture into a food processor with 100 grams of butter.

In the same fry pan deglaze with 2 tablespoons brandy and then pour into food processor

Add fresh black pepper and sea salt. Adjust seasons for taste

In the same fry pan melt 30 grams butter, pour pate into a ramekin or container and pour melted butter on top to set.

I ate my pate with common ground spelt sourdough that I toasted and cut into small pieces. It really was the most delicious and decadent dinner for a lazy night.

Super delicious protein bars for in between meals.

Here we go, I just developed this yummy recipe... it is gluten and dairy free (vegan) and contains no refined sugar(s)

1/2 cup pepitas
1 cup pecans
1 cup raw almonds
1 cup coconut dessicated
1 cup quinoa flakes
2 cups buckwheat or brown rice cereal puffs
1/4 teaspoon fine sea salt (ravida sea salt italian brand)
1 cup brown rice syrup
1/4 cup pure maple syrup
3 tablespoons coconut oil
1/2 cup chia seeds
1 teaspoon pure vanilla essence
1 teaspoon cinnamon
1 teaspoon cardamon powder

Method

Put the pecans, almonds and pepitas (pumpkin seeds) in a dry fry pan and roast until crispy and aromatic (5-7 minutes)
Chop the nuts and pepitas roughly.
In a saucepan gently melt the coconut oil, brown rice syrup and maple syrup until warm.
In a bowl mix all the dry ingredients including the nuts, seeds spices, and pour over the warm coconut oil and brown rice syrup.

Stir well, and put into a square baking pan and put in the fridge for an hour or so.

As you can see from the photograph there is only one square left!

Enjoy

Sydney International Food Festival

Today I was reading an interview with celebrity chef Curtis Stone, the journalist asked him what he is looking for in a woman he said someone who likes to travel, booze and food.

Heck! that's every woman I know!

Well it sounds hopeful we are all in with a chance to date Curtis.

So the Sydney International Food festival is on, I can highly recommend the restaurant lunch deals try any of the fine diners they recommend.

A report from my mum she was at Level 41 last Friday and the lunch deal impressed her fine dining palate.

So here are my picks for lunch

Aria, Becasse, Bel Mondo, Catalina, Flying Fish, Kazbah on darling, Pilu at freshwater

Wow I'm going to have a busy month.

Check it out while you can fine dining like a queen or king at these prices you could try a few restaurants each week.

Website www.siff.com.au