Chicken Liver Pâté

Ingredients

225 g chicken livers
175 g butter (at room temperature)
50 g butter, for melting
30 ml brandy
10 ml mustard powder
¼ tsp mace powder
¼ tsp dried thyme
(or 1 tsp if fresh)
2 cloves garlic, crushed

225g 8oz Chicken livers

175g 6oz Butter at room temperature

50g 2 oz Butter for melting

30ml 2 tbsp Brandy

10ml 2 tsp Mustard Powder

¼ tsp ¼ tsp Mace powder

¼ tsp ¼ tsp Thyme (or 1tsp if fresh)

2 Cloves of crushed garlic

Method

  1. Melt 25 g of the butter in a heavy frying pan and fry the chicken livers for about 5 mins until cooked through.
    Keep stirring and turning.
  2. Remove from the pan and transfer to a blender or sieve, and process to smooth.
  3. Melt 150 g of the butter and add to the blender.
  4. Rinse out the pan with the brandy, then add that to the blender too.
  5. Add the mustard, mace, thyme and garlic, season with salt and pepper and blend until smooth.
  6. Tip into a pot and melt the remaining butter to pour over and seal the top of the pot.
  7. Leave to get cold until serving with hot toast.

Glazed Ham

Ingredients

1 ham
glazing
ingredients		 orange juice, brown sugar, mustard, maple syrup, spices, etc.

Method

  1. Cover the ham with water (or a mix of other liquids such as juice, cider, etc.) and boil for 40 mins per kg.
  2. Take out of the fluid and drain for 10 mins.
  3. Heat up the oven to <span class="temperature">200°C</span>.
  4. In a pan or microwave, heat up the glaze ingredients.  (Don’t expect it to taste good at this point.)
  5. Cover the ham with the glaze.
  6. Roast in the oven for 45 mins, basting every 10 mins until cooked.
  7. Eat hot or cold.

Macaroni Cheese

Ingredients

100 g pasa shapes or macaroni
25 g butter or margarine
25 g flour
300 ml milk
100 g cheese, Cheddar or similar
½ tsp mustard
optional
ingredients		 small can tuna
100 g ham
50 g peas or sweetcorn
cooked onions or peppers

Method

  1. Cook the past and drain.
  2. Mix the margarine, flour, milk and mustard in a saucepan and whisk until the flour dissolves.
  3. Heat gently stirring all the time.  Bring to the boil and cook for 1 minute.
  4. Remove from the heat, add half the cheese, cooked pasta and any extras.  Season & stir together.
  5. Place in an ovenproof dish and sprinkle the remaining cheese on top.
  6. Grill under a hot grill until bubbling and browning.

(Swedish) Meatballs with Honey and Mustard

Ingredients

A packet meatballs
75 g pp pasta (per person)
2 tsp Grain mustard
2 tsp Clear honey
½ or 1 Stock cube
250 ml Boiling water
2 or 3 tbsp Yoghurt
oil (for frying)

Method

  1. Brown the meatballs in a frying pan with a little oil.
  2. Cook the pasta as per its instructions.
    (Time it to be ready when the sauce is ready.)
  3. Add the honey and mustard to the pan and cook for two to three minutes.
    (You may need to cover the pan in case the mustard seeds start popping.)
  4. Make up the stock, using the stock cube and boiling water.
  5. Add the stock to the pan, stirring gently. Cook uncovered for about ten minutes until the sauce starts to thicken.
    (Add - a little - more hot water if it is getting too thick.)
  6. Take off the heat and stir in the yoghurt.
  7. Drain the pasta and serve