Monthly Archives: January 2013

Hearty Casserole

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Since I started to eat meat again 2 years ago I have always felt gratitude towards the animal and wanted to honour them for their gift to me by making full use of the meat, bones and fat that I have bought.  It begins to feel almost sacred when preparing heart.  I feel enriched and very privileged when I eat this casserole.

Ingredients

2 lambs’ hearts

juice of 1-2 lemons

3 cups lamb stock

1 onion

3-4 tomatoes

3 cloves garlic

about 1 tbsp tomato puree

sea salt to taste

fresh basil

Method

Cube hearts and remove any tough tubes.  Drench in lemon juice and leave to marinate in fridge overnight.  In the morning drain and rinse.  Brown in pan on stove top.  Add all ingredients to a lidded ovenproof dish.  Cook long and slow – usually I cook for 8 hours at 120°C/250°F/Gas mark 1/2.  But if you haven’t got that much time, it is still very tasty when cooked for 4 hours at 150°C/300°F/Gas Mark 2.

Chicken Liver Pâté

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There are lots of recipes for this out there!  I have tried a couple and have now developed the following which I find is quite rich enough thank you!  Until recently I included butter, but we’re having a dairy-free time at the moment so I tried the following instead and it’s perfectly acceptable!

Ingredients

A couple of chicken livers

Lemon juice – usually one whole lemon is fine

Coconut oil for frying

1 shallot, or, if not available, half an onion

About 1 cup homemade chicken stock, or water will do

1 clove of garlic

A sprinkling of thyme, or rosemary, or dill or a combination of those that please you

Sea salt

Method

First prepare the liver – slice it about 0.5-0.75 cm thick.  Marinate in lemon juice for about 6-7 hours.

Chop the shallot/onion.  Drain and rinse the livers.  Heat the coconut oil, add the shallot or onion and livers to the pan and fry until the liver is browned.  Add stock, herbs and garlic.  Bring to the boil and cook uncovered until the liquid has reduced.  When cool, season to taste and blitz with a hand blender.  Some recipes call for pressing it through a sieve.  I haven’t found this necessary, but if it seems grainy, give the sieve a go.

If there’s more than you need  this recipe freezes well – with no butter seal on top my guess is that it should be used within 3-5 days if kept in the fridge.

If you want to use butter, you could replace the coconut oil, although with a higher burn temperature the coconut oil is safer.  Before blitzing the pâté, add a tablespoon or 2 of butter.  If not using immediately, press the pâté into a jar or pot and pour melted butter on top.