Pretend Chocolate

Ingredients

• 150g (40%) dates
• 150g (40%) mixed nuts e.g. cashews, walnuts, pecans, almonds etc.
• 55g (14%) Raisins
• 20g (5%) Cocoa powder
• Add flavours e.g. 1 tsp. orange zest or 1 tsp. cinnamon

Preparation

• Put all ingredients in a food processor and process until it forms a dough-like consistency. It can take several minutes as the fats in the nuts blend and bind.
• Press into small square dish and press down with back of a spoon or fingers to around 1 cm thick.
• Place in and keep in the fridge. Cut into squares.

Sardine pate **

Ingredients

• 50g butter (room temperature), cut into small squares
• 100g tin of sardines
• 1/2 unwaxed lemon – grated zest and juice
• 1tsp chopped chives
• Black pepper
• Sea salt (to flavor if required)
• Optional – capers, finely sliced shallot or red onion

Preparation

• Drain the sardines and mash with a fork
• Add the butter and mash both sardines and butter together
• Add the lemon zest and juice, chives and some black pepper, continue to mash
• Check seasoning and season more if required
• Add additional options if required.
• Place in a ramekin to serve or roll into a log and chill, this makes it easier to slice into little rounds
• Serve with crudités (carrot, cucumber and celery sticks), salad, flaxseed crackers or flax seed bread (Hemsley and Hemlsey recipes).

** modified from recipe of The Art of Eating Well – Hemsley and Hemsley

Chicken Liver Mousse

Serves 6-8

Ingredients

• ½ apple cored and peeled
• ½ small onion
• 100g butter (room temperature)
• 200g fresh (not frozen) chicken livers
• ½ tsp. sea salt
• ½ tsp. allspice
• ½ tsp. ground white pepper
• 2 eggs

Preparation

• Preheat the oven to 130’C gas 2
• Grease and line a 14x7cm loaf tin, if using this instead of ramekins
• Using a strong blender, add the apple, onion and butter and pulse a few times, then blend until smooth
• If you do not have a strong blender melt the butter over a low heat, peel and chop the apple and onion and cook until softened, then add to food processor of blender and blend until smooth
• Add the chicken livers, sea salt, allspice, white pepper and eggs and blend until completely smooth
• Pour into ramekins or loaf tin, tap gently to get rid of bubbles
• Place the ramekins or tin into a roasting tin and fill half way up the sides with boiling water. Be careful when transferring to the oven
• Cook for 20-25 mins ramekins or 30-35 minutes loaf tin
• The edges should be cooked and centre should be slightly wobbly
• Allow to cool slightly
• Serve hot or cold.
• A plate can be placed over the loaf tin and then turned upside down so the pate turns out onto the plate.
• Slice and serve or place in the fridge until ready to use.

Serve

• Serve with gherkins, salad or stir fried vegetables, or your choice of bread or crackers.

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