Chicken Liver Pate

8oz chicken livers, 8oz butter, 2 cloves fresh garlic

1 medium size onion

sprinkling of mixed herbs 

nip of brandy or whisky

salt and pepper, mint leaves (optional)

Melt butter in small pot, add sliced onion, add pinch of salt and pepper, add crushed garlic and simmer for two minutes. Add chicken livers and herbs cook for a further 15 minutes until livers are cooked.  Add brandy or whisky, pour into a liquidiser and liquidise.      

Put mixture into a medium size container and leave in the fridge to cool and set for about ten hours.  Once set decorate with mint leaves or other garnish. 


Beef Stroganoff

8 oz Popeseye steak

1 medium size onion

1 small tin creamed mushrooms

2 cloves garlic, 2 teaspoons butter, 2 teaspoons mustard

nip of brandy or whisky, Salt and pepper to taste

Melt butter in a large frying pan, add sliced onion, add cubed steak, add crushed garlic and keep on a medium heat until meat is browned. Add tin mushrooms and mustard and brandy and stir thoroughly until mixed together into creamy sauce. Cook for a further ten minutes stirring frequently. Serve on a bed of rice or pasta.