Women's Weekly Food

CHICKEN LIVER, THYME&BRANDYPÂTÉPREP + COOK TIME1 HOUR 15 MINUTES(+ REFRIGERATION) SERVES 8oliveoil, to grease½ cup (125ml) brandy6 sprigs fresh thyme2 cloves garlic, bruised600g chicken livers250g butter2eggs2 tablespoons orange rind strips(see notes on page 28)REDCURRANT JELLY300g bottled redcurrant jelly1 tablespoon red wine vinegar1 Preheat oven to160°C/140°Cfan. Grease a 1.25 litre (5−cup)ovenproof dish with oil.2 Place brandy, thyme and garlicin a small frying pan over high heat.Bring to the boil. Boil, uncovered, for2 minutes or until reduced by half.Remove from heat. Discard thymeand garlic. Cool.3 Meanwhile, trim sinew fromlivers. Heat 25g of the butter in alarge frying pan over medium−highheat. Cook livers, stirring, for2 minutes or until changed incolour, but still rare in the centre.4 Process liver mixture andcooking juices with brandy, eggsand remaining chopped butteruntil almost smooth. Strain mixturethrough a fine sieve into a large jug.Spoon mixture into ovenproof dish.5 Place the ovenproof dish ina large baking dish. Pour enoughboiling water into the baking dishto come halfway up the side of theovenproof dish.6 Bake pâté for 15 minutes or untiljust set in the centre. Remove dishfrom water bath. Cool slightly.Cover, then refrigerate overnight.7 Make redcurrant jelly.8 Pour jelly over chilled pâté.Refrigerate until set. Just beforeserving, top pâté with rind. Seasonwith freshly ground black pepper.``````REDCURRANT JELLYMelt jelly in a small saucepan overlowheat until smooth. Stir in vinegaruntil combined.``````WILD RICE & ORANGESTUFFED TOMATOESPREP + COOK TIME 1 HOUR SERVES 1 2``````You’ll need about 2 orangesfor this recipe.``````⅓ cup (65g) wild rice1 cup (250ml) water12 medium vine−ripened tomatoes(1.5kg)⅓ cup (45g) slivered almonds10g butter1 medium onion (150g),chopped finely1 tablespoon finely grated orange zest¼ cup (60ml) orange juice200g persian fetta¼ cup loosely packed fresh flat−leafparsley leaves, chopped finely⅓ cup (95g) greek−stylenatural yoghurt1 tablespoon finely choppedfresh mint``````HERB SALAD120g rocket leaves¾ cup loosely packed freshflat−leaf parsley leaves¾ cup loosely packed freshmint leaves1 tablespoon orange juice1 tablespoon olive oil``````1 Place rice and the water ina small saucepan over mediumheat. Bring to the boil. Reduce heat.Simmer, covered, for 30 minutesor until tender.2 Preheat oven to 220°C/200°C fan.3 Cut 1cm tops from tomatoes.Reserve tops. Scoop out the pulpand seeds (reserve for another use).Place tomato shells in an oiledmedium baking dish.4 Place nuts on an oven tray.Roast for 5 minutes or until golden.5 Heat butter in a large frying panover medium heat. Cook onion andzest until soft. Increase heat to high.Add rice, then juice. Stir until liquidevaporates. Remove pan from heat.Stir in fetta, parsley and nuts. Season.Spoon mixture into tomato shells.Replace tops. Roast for 10 minutesor until tomatoes are tender.6 Meanwhile,make herb salad.7 Combine yoghurt and mint inasmallbowl.8 Serve stuffed tomatoes with herbsalad and minted yoghurt. Top withmicro mint, if you like.``````HERB SALADPlace the rocketand herbs in amedium bowl with combined juiceand oil. Toss gently to combine.Season to taste.Deck The Halls Feast