Chicken Liver Starter

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I love pâté and often make this, but was in a quandary over what to serve it with last time we had it. After almost chopping up carrot sticks and serving it like hummus, I had a brainwave, cucumber. As cucumber can be cut into little bite sized disks it makes the perfect companion.

Ingredients:
Whole cucumber
250g chicken livers
Small red onion or 2 shallots
2 cloves of garlic
2 tbsp red wine vinegar
Tbsp tomato purée
Tbsp butter
Ripe avocado

Method:
– melt the butter in a saucepan over a medium heat

– chop up and add the onion/shallot and sautée for a few mins until soft then add the garlic and cook for a further minute

– add the livers and stir well, then add the vinegar and tomato purée

– turn the heat down to low and cook for five mins with the lid on. Turn the heat off and allow to cool down in the saucepan

– once cool, whizz in the blender until smooth

– chop your cucumber into inch thick disks, spread over the pâté and top with a thumbnail chunk of avocado

– serve as canapés or on individual plates as below

 

Primal Sushi?

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I love Japanese food and completely adore sushi, but following a grain free diet means I’ve had to improvise massively in order to get my fix. Guess you could say this is the closest I’ll get to eating sushi now. This is a very yummy alternative to the white rice variety I have to say, and of course you can use any fillings you want… the possibilities are endless…

Ingredients for 12 pieces of mock-maki:

50g broccoli florets
50g cauliflower florets
Tbsp mayonnaise
2 pieces of seaweed nori – I like this
4 long strips of cucumber
Half a ripe avocado
Lashings of smoked salmon
Tamari, wasabi & freshly grated ginger to serve

Method:

– steam the broccoli and cauliflower for 8-10 mins until they are fork mashable

– once they have cooled down mash them up with the mayonnaise and avocado, and combine well

– take your sushi mat and put a sheet of nori on top, dip your fingers into a bowl of water and moisten the nori

– spread half the mixture over the nori, leaving a centimetre gap around the edges

– put an inch of smoked salmon to the left side of the nori all the way down, and top with cucumber

– roll up the nori very tightly from left to right

– cut into six with a very sharp knife and repeat

– serve with tamari, wasabi and freshly grated ginger