OK; I have a thing for Organ meats.

CHICKEN LIVER PATE

Our kitchen has recently become a buzz of activity thanks to the introduction of one very helpful tool.

We are now the owners of a Thermomix, very likely the most advanced kitchen appliance on the market today.

Below is two recipes for how to make Chicken Liver Pate.

1. In the Thermomix;

2. Conventional.

I hope you enjoy making this as much as I enjoyed tasting it.

IMG_20140415_110534When choosing Offal I never substitute for second rate. I always get my ingredients from a reputable Butcher whom I have used many times and I know I can trust. In Mona Vale our local butcher is in the main street and is always happy to accommodate my needs, even to the extent where they make there own Nitrate free bacon to order.

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Just up the road a bit at Bilgola Plateau, we source raw milk and raw cultured butter. Produce like this is rare, but from time to time we are lucky to have access to the little luxuries.

INGREDIENTS

500g Chicken Livers;                                        DSC_0672

Three rasher of Bacon;

1 x large onion;

1 x Clove of garlic;

Herbs; Parsley; Thyme; Oregano;

50g butter;

30g Tomato paste;

100ml Full-fat cream;

1 Tablespoon of olive oil.

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METHOD

 THERMOMIX                                                                                                                                  

  1. Clean livers in fresh water and discard white sinew or fat.
  2. Place onion, garlic, herbs and bacon into TM, Chop 5 sec speed 7
  3. Add Butter and saute 4 min/varoma/speed 2
  4. Add all other ingredients except cream and blend 30 sec/speed 8
  5. Scrape down sides
  6. Set TM 30sec/speed 6 gradually pour cream into mix, check for smooth consistency
  7. Transfer into ramekins, pour melted butter over surface.
  8. Allow to set into refrigerator for 20 mins.

CONVENTIONAL

Pre heat oven to 180 degrees

Repeat step 1 above.DSC_0378

  1. Place garlic, onion, livers, herbs, bacon and olive oil into baking dish, place into oven for 30mins.
  2. Remove from oven, place into food processor with butter and tomato paste.
  3. Process on high until everything is mixed through.
  4. Process on medium and slowly pour cream into mix.
  5. Check for smooth consistency.
  6. Transfer into ramekins, pour melted butter over surface.
  7. Allow to set into refrigerator for 20 mins.

Serve with hot toast or crackers.

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Anyone for Lambs Fry?

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I have been eating Lambs Fry for as long as I can remember; my mother brought me up on it for its B vitamin content, high protein and Iron levels.

Once in a while I get a craving for Lambs Fry and I have worked out a way that makes it quick, simple, but most importantly delicious.

 

I try and eat Lambs Fry every month and I find that the harder my training is the more of a craving I get for it.

 

I think about the dense nutrients and natural fats within the liver and believe that is what my body is craving. To maintain performance we need to regenerate our body at a cellular level to build the foundations for homeostasis.

Building new red blood cells (oxygen carrying blood), providing my body with protein for muscle development, and natural fats for cognitive function are all found within Lambs Liver.

 

I have been lucky to experience Liver from an early age and right through my adult life; it is through this experience that I have found that grass fed lamb liver to be the easiest for the family, for taste and digestion.

 

Below is my recipe for tasty Lambs Fry.

 

 

LAMBS FRY WITH BACON AND ONION GRAVY

 

INGREDIENTS:

 

1 X LAMBS LIVER                                                             (GRASS FED)

DSC_0655

2 X CUPS SPELT FLOUR

CHOPPED PARSELY

4 X LEAVES OF ROSMARY

1 X SPRIG THYME

CHOPPED OREGANO

20ml EXTRA VIRGIN OLIVE OIL                                    (OR COCONUT OIL)

20ML BUTTER                                                                       (OR GHEE)

 

3 X RASHERS OF BACON CHOPPED                            (NITRATE FREE PREFERRED)

1 X LRG ONION CHOPPED

 

GRAVY MIX                                                                             (SEE NOTE)

 

MASHED POTATO

 

 

 

 

METHOD;

 

  • PRE HEAT OVEN TO 180°C
  • WASH LIVER IN COLD FRESH WATER
  • PAT DRY WITH PAPER TOWEL
  • THINNLY SLICE LIVER

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  • COAT WITH SPELT FLOUR                                                        DSC_0657

 

  • WITH OIL AND BUTTER SHALLOW FRY LIVER WITH HERBS UNTIL GOLDEN BROWN ON BOTH SIDES
  • PLACE INTO BAKING DISH AND INTO OVENDSC_0659

 

  • INTO SAME FRYPAN COOK OFF BACON AND ONION UNTIL CRISPY
  • PLACE INTO BAKING DISH WITH LIVER

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  • COOK FOR APPROX 10 MINS OR UNTIL LIVER COOKED THROUGH

 

  • POUR A LADLE FULL SERVE OF GRAVY OVER THE LAMBS FRY TO PREVENT DRYING OUT

 

  • SERVE AS DESIRED, I RECOMMEND SERVING WITH MASHED POTATO AND FRIED OR POACHED EGG.

 

ENJOY!

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NOTE: THE GRAVY I MAKE IS A PRODUCT OF A HOME MADE STOCK WHICH IS STORED IN THE FRIDGE FOR TIMES LIKE THIS.

I USE ORGANIC BUTTER AND ALL NATURAL INGREDIENTS WITH NO PRESERVATIVES OR ADDITIVES.

You can find gravy mixes and stock recipes similar to this one I make on my blog.

 

wildandfresh.wordpress.com

 

 

DIVING FUNDAMENTALS

I always get a heightened feeling of excitement and adventure when I first enter the water in search of my next meal. I don’t know whether it is the cold water encapsulating my body or the feeling that you have just entered a completely new world with different rules. Whatever it is, I always feel compelled and drawn back to it time after time.

Despite diving professionally on compressed gases and specialised diving equipment, I feel that for a more practical application to any shallow water task, I prefer to choose Free Diving (breath hold diving), I choose this because I find it practical, simple and inexpensive.

Despite risks involved with Free Diving, I believe the benefits outweigh the negatives, provided you follow some fundamental rules:

  1. Always conduct any underwater task with a friend or buddy
  2. At minimum, have a general understanding of the area you are diving in
  3. choose your days wisely and check weather forcasts. Don’t risk diving in rough conditions
  4. When operating a Speargun, always maintain weapon safety.
  5. Wear appropriate equipment for the task.

ENVIRONMENTAL CONDITIONS

Any activity you endeavour to embark upon rests solely on the understanding windsurf

and knowledge of the Environment and Weather.

Having some “local Knowledge” can make the difference between a great outing, or a potential disaster.

It is more beneficial to work with the seasons when it comes to lifestyle activities.

E.g. typically on the east coast, in the summer time the wind will pick up at around 10:00 am and blow from a north east direction, getting stronger as the day progresses. Then late in the afternoon we may encounter a Southerly change.

As a Diver expecting to get in the water, it would be wise to choose a South facing coastline that is protected from these winds.

As a surfer you could anticipate that the swell may pick up throughout the course of the day brought on by the strong winds pushing the ocean water into the shorelines. Then you may be lucky enough to have a Southerly change in the afternoon bringing an ‘off shore’ breeze to clean the waves up and hollow them out.offshore surf

Having the awareness to grasp the knowledge of what is happening in and around your location and being able to foresee the changes in the environment before they happen gives most people a feeling of pride and being ‘one’ with land and sea.

When diving in pairs is it always good practice to know where your buddy is at all times and what he is up too. This works well for safety reasons, however it makes for efficient hunting. If utilising a weapon like a speargun it is wise to have a leader and a supporter. The leader has his safety off, stalking, hunting and searching while the supporter is back a few metres within visibility distance, both members minimising movement.

What works well for me is if I am the leader, I will do a free dive, hunt, then surface and retire to become the supporter, then supporter becomes leader with a rested heart rate and lungs full of air.

Never point or laser (imagine a laser on the end of your gun pointing to infinity) your weapon across another person for obvious reasons. Load your weapon in the water, not out of it just incase your weapon fires accidentally, A. It looks uncool, and B. It can ruin your equipment.

Equipment:  FINS – MASK – KNIFE – GLOVES

finz knife mask gloves

When conducting any underwater task, I always have these four minimum equipment requirements.

My fins are not extremely long like you may see with other divers and the reason for this is once again for practicality, I generally dive from shore and  these fins give great propulsion without cramps.

My knife is worn on my right leg, inside. The reason for this is that it reduces it becoming fouled in my float-line and also because it is easy for both hands to reach it.

A good mask that suits the contours of your face  is important and I always have a tube of toothpaste handy to clean the inside of the lens prior to diving to stop fogging up.

Gloves are important as you may be working around pylons with sharp edges or handling fish with spines. I am a right handed shooter and have cut the thumb and for finger out for trigger manipulation and also it helps with dexterity when using ropes or cordage.

Keep posted for more info on this later…

Wild Venison Stock

A freshly butchered Fallow Deer was recently delivered to my house from a close friend who had been hunting in the Barrington Tops region of New South Wales. The Venison was kept on ice and I was privileged enough to get four legs from the beast.

My initial plan was to create Venison Pies, however my first task was to use the bones for a rich venison stock.

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INGREDIENTS;
  • BONES FROM VENISON
  • 2 X LARGE ONIONS (peeled and quartered)
  • 3 X STALKS CELERY
  • 2 X CARROTS (peeled and cut into large pieces)
  • 1 X BAY LEAF
  • SMALL BUNCH OF BASIL AND THYME
  • PEPPER
  • 2 X TBSP COARSE SEA SALT
  • 5 X LTR BOILING WATER

METHOD;

begin by separating the meat from the bones. For this I recommend various sharp knives, ranging from a boning knife to a clever and also a standard cooks knife.

DSC_0507 Try to separate from the joints, this will reduce splinters DSC_0508

Into a large stock pot, sweat your vegies with some Olive oil, then add all remaining ingredients, bring to boil and return to a low heat and allow 4 hrs for the stock to reduce and infuse.
DSC_0510 as time passes a layer of scum will form on the surface. remove this with a spoon, but don’t worry too much if you can not get all of it.
At around the 4 hour mark the stock will have reduced in volume and presented with a light brown colour, give it a taste and if you believe it to be at the required consistency and flavour remove from heat and be ready for separation.
To extract the stock from the bones and remaining vegetables it is traditional to use a muslin cloth inside a sieve, however for this, i have just used 2 sieves inside one another and a cup to pour in.DSC_0531                                                                                                                                                                          DSC_0533
photo-227Upon completion you should be left with a rich flavoured stock that has a brown tinge with a fine layer of fat on the surface.
The stock can be kept in the fridge for around 5 days or frozen down and kept for around 3 months.
This process can be used for any type of meat bones that you may have left over, for example a chicken carcass or some fish bones from a recent fishing trip. I believe it is better to use what we have available to us now while it is still fresh, as opposed to using store bought powders or liquids that have added preservatives to last longer.
Believe me that by doing it this way, your food will have a much richer flavour.
AM
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