Come Dine with ME!!!

So, we had some friends over for dinner the other night. The menu was as follows below. It was sooo tasty, I particularly liked the red onion marmalade with the homemade toast and chicken liver pate. Chicken livers were a new concept to me, and next time, I won't cook the pate as long as it was a little dry, but all the tastes were there in all the right places!


Soup:-
Roasted red pepper and tomato soup

Starters:-
Homemade wholewheat bread, toasted
Chicken liver pate
Red onion marmalade

Main:-
Individual chicken pie with puff pastry topping
Dauphinoise potatoes
Filo pastry baskets filled with veg (brocolli, chanternay carrots, zuccini)

Dessert:-
Individual lemon cream tarts
Chocolate chip cheesecake

Recipes below:-

Chicken Liver Pate:-
Ing:
1 teaspoon butter or stick margarine
1/2 cup finely chopped onion
2 garlic cloves, chopped
4 ounces chicken livers
2 tablespoons port or other sweet red wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Dash of ground cinnamon
Dash of ground allspice
1 tablespoon low-fat sour cream
1 pound boned, skinned chicken breast, cut into 1/2-inch pieces
1 (8-ounce) block fat-free cream cheese, cubed and softened
Cooking spray
Method:-
Preheat oven to 325°.
Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes. Add chicken livers; cook 2 minutes or until livers lose their pink color. Add port, and cook 3 minutes or until most of liquid evaporates. Cool.
Place chicken liver mixture, salt, and next 5 ingredients (salt through allspice) in a food processor or blender; process until smooth, scraping sides of bowl occasionally. Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally. Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray.
Bake at 325° for 1 hour or until a thermometer registers 170°. Cool; cover and chill 8 hours. Serve at room temperature.

Red Onion Marmalade:-
Ingrediants (NB: I scaled this down to about 1/4, it worked perfect for serving 6)
2kg red onions or regular onions
4 garlic cloves
140g butter
4 tbsp olive oil
140g golden caster sugar
1 tbsp fresh thyme leaves
pinch of chilli flakes (optional)
75cl bottle red wine (I used sweet)
350ml sherry vinegar or red wine vinegar
200ml port (I didn't have this, so I just used sweet red wine throughout)

Method:-

1. Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.

2. Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

Dauphinoise Potatoes:-
Ing:-
900 g King Edward Potatoes
2 Shallots, finely chopped (I used white onions as I couldn't get shallots, I'm sure shallots would be better, but this worked just fine)
2 cloves Garlic, finely chopped
25g Butter
400ml double cream
400ml full-fat Milk (I used semi-skim/2% milk because I think whole milk is pretty gross)
50g Cheddar cheese, grated (I used reduced-fat cheddar because it's always good to cut calories when you can)
100g Mozzarella
Method:-
1. Peel and slice the potatoes as thinly as you can; a mandolin is a handy gadget to use for this.
2. In a large saucepan, lightly fry the shallots and garlic in the butter for 1-2 minutes. Add the milk and cream and bring to a simmer.
3. Add the potatoes to the pan and continue simmering for about 8-10 minutes until they're tender.
4. Preheat a grill to hot.
5. Season well and tip the potatoes into a heatproof serving dish. Scatter over the grated Cheddar, and break the mozzarella into bite-sized pieces and dot over the surface.
6. Place the dish under a hot grill for a couple of minutes to melt the cheese and colour the surface. Serve straight away.

Filo Baskets:-
I just lined cupcake tins with 2 small squares of store-bought filo, then baked until crispy. I put the prepared veg in them just before serving. NB: When boiling veg like brocolli or carrots, put in a dash of baking soda- this keeps the veg brights and stops them losing all their color.

Chocolate Chip Cheesecake:-
Ing:-
1 1/2 cups graham cracker crumbs (I used Oreo cookies, without the lard, smashed up)
1/3 cup white sugar
1/3 cup unsweetened cocoa powder (I omitted this as I used Oreos)
1/3 cup butter, melted
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk (I used the Light version)
3 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour

Method:-

Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs (Oreo), sugar, butter and cocoa (I Omit). Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.

Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 (I used 1/2) of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.

Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

Lemon Tart:- Stolen from http://www.mytartelette.com/
Ing:-
For the tart shells:
1 stick plus 1 Tb. butter, cut in small pieces
1 1/4 cups flour
1/4 cup almonds
1/2 cup powdered sugar
1 egg yolk
In a food processor, pulse all the dry ingredients. Add the butter and pulse again. Add the egg yolk and pulse until the mixture comes together in a ball. Wrap in plastic and refrigerate while you prepare the filling.Roll between sheets of plastic wrap and cut out circles larger than your tart shells, fit the dough into the molds and cut out the excess. Bake at 350 for about 10-15 minutes or until golden brown.Because the dough has a tendency to puff up, I take the shells out halfway through the baking process and pat the bottoms flat with the back of a spoon.

For the lemon cream:
1 cup sugar
zest of 3 lemons
4 eggs
3/4 cup freshly squeezed lemon juice
2 sticks butter, cut into 1 inch pieces, softened

Make a water bath by putting a saucepan of water over heat to simmer and placing a metal bowl over, without the bottom touching the water. Rub the sugar and lemon zest with your fingers and add to the metal bowl. Whisk in the eggs and lemon juice.Cook the mixture over the water bath, whisking constantly until the cream reaches 180 degrees. It can take up to 10 minutes.Once the cream reaches 180 (your whisk will leave ribbon tracks in the cream),remove the cream off the heat and put it into a blender. Let the cream cool to 140.Add in the butter and process until perfectly smooth.Pour into a container, cover and refrigerate until ready to use.
Assemble the tarts by spooning the cream into the refrigerated tart shells.


All of these recipes were pretty easy and SUPER YUMMY!!!