- 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
- 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 **
- 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
- 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
- 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
- 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 with gherkins, salad or stir fried vegetables, or your choice of bread or crackers.
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