Recipe Chicken Liver Pate
This is a recipe from one of our guests, Julie, who stayed in the eco guesthouse last summer. I didn’t realise it was so easy to make pate.
8oz chicken livers
1/2 tsp savory or thyme
1/2 tsp nutmeg or mace
4 cloves crushed garlic
Fry livers in 1oz butter. When tender, mince them.
Melt 5oz butter in pan and pour into liver. Add brandy and 2oz butter. Pour some brandy into pan to rinse out yummy stuff and add to livers.
Put into a ceramic pot with lid and smooth over.
Melt 2oz butter and our over pate. Leave for 2-3 days before eating.
This is another delicious recipe from our friend Toi. A great way to use your baby onions and is delcious with cheese or cold meats. Very rich and lots of flavours.
750g of baby onions
50ml water, 50g honey , 50g brown sugar, 100ml sweet white wine, 100ml balsamic vinegar, 70ml olive oil, 3tbsp tomato paste, 1/2 teasp cumin, pinch cinnamon, 2 cloves powdered, salt, pepper
Peel onions and sautee in olive oil until golden brown. Add remaining ingredients.
Mix well and cook, covered on very low heat for 1 and 1/2 hours.
I didn’t bother jarring it but it kept in a container in the fridge for a couple of months.
Scotch eggs are not found in Balkan cuisine but our friends Toi from Spain and Borislav from Bulgaria were intrigued when they saw them on our blog last year. So they had a go at making their own versions of Scotch eggs and sent us some photos:
‘Here there are the pictures of Scotch eggs. There were delicious although it was not that easy. We wanted the eggs not to be hard, but medium or soft inside, so that when you cut it all the yolk spread over the meat.
After several tries we got it but it was very difficult to wrap it with the meat because it was very
‘The small egg is a quail egg with a piece of my home made focaccia. The quail egg was very difficult to peel so that
we decided it was not worthy to make it with such a small egg.
These 6 Scotch eggs took us more than 2 hours but we enjoyed it very much.’