Chicken Liver Pate, Homemade Oatcakes, Red Onion Marmalade

An impressive starter which is actually easy and super cheap to make! The Pate would be just as good with shop-bought oatcakes and chutney but it is worth the extra effort so it feels really homemade.

RECIPE

Makes one/two ramekins

Difficulty level: Home Cook

For the chicken liver pate

• 250g chicken livers (usually found in the frozen aisle-make sure to defrost first)
• 1 shallot/1/4 onion finely chopped
• 2 garlic cloves, crushed
• 150g butter
• 50ml madeira
• Salt and white pepper
• Fresh nutmeg, for grating

1. Put a knob of butter in a frying pan over a medium low heat and allow to melt. Add the onion and garlic and fry for around 8 minutes until really soft. Season with plenty salt and white pepper. Grate in around half a nutmeg.
2. Turn the heat up to a medium high and add the livers. Cook for around 3/4 minutes until browned but still pink in the middle.
3. Add the madeira and allow to bubble for a couple of minutes.
4. Tip the contents of the pan into a food processor and blend until smooth.
5. Cut the butter into chunks, reserving around 20g. Add the rest gradually to the food processor until it is fully combined. Check the seasoning and add more if needed.
6. Pass through a sieve and then put into serving dishes.
7. Melt the remaining butter and pour over the pate, topping with a bay leave, thyme sprigs or rosemary for decoration if you have.
8. Chill for at least a few hours but preferably overnight.

For the Oatcakes

Makes around 15-20

Difficulty Level: Rookie

• 150g oats
• 75g oatmeal
• 50g flour
• 1/2 teaspoon bicarbonate of soda
• 70g butter
• 1 tsp salt
• 1 tsp sugar
• 70ml hot water

1. Preheat the oven to 180C
2. In a bowl, mix together the oats, the oatmeal, the flour, the bicarbonate of soda, the salt and the sugar.
3. Add the butter and rub in with your fingers, lifting the mixture up as you go. It should look like big breadcrumbs by the end.
4. Mix the water in gradually with your fingers, until you have a dough. You might need a little more or a bit less than 70ml.
5. On a floured surface, roll the dough out until it is your desired oatcake thickness. Cut out with a cutter of your choice.
6. Place the oatcakes on a greaseproof paper lined tray and cook for about 25 minutes until golden on the edges.

TIPS:

• Add 50g grated cheddar to the dough for a cheese oatcake
• Add a tablespoon of chilli flakes to the dough for a spicy kick
• Add spices such as fennel seeds, nigella seeds or cumin seeds for extra flavour and texture 

For the Red Onion Marmalade

Makes one jar- easily doubled or tripled to make more

Difficulty Level: Rookie

• 4 red onions, finely sliced
• 1 garlic clove, finely sliced
• 100ml balsamic vinegar
• 50ml cider vinegar
• 50ml port
• 100g sugar
• 50g butter
• Salt and Pepper

1. Put a knob of butter in a pan and allow to melt over a low heat. Add the onions and garlic and cook for around 30 minutes until soft and sticky.
2. Add the sugar and stir until melted;.
3. Turn the heat up to high and pour in the balsamic vinegar, cider vinegar and port.
4. Season with salt and pepper and bubble for about 15 minutes until thick and glossy.
5. It is ready when the liquid has almost been all absorbed.
6. Stir in the remaining butter.
7. Decant into a sterilised jar- sterilise jars by washing in hot soapy water and then placing in a 100C oven for 10 minutes.