Tag: Chicken

Offaly Good Peppered Chicken Pate

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offally good pate

The craving was strong last week. Id made the Seed Loaf and I needed – absolutely positively couldn’t live without it any longer – PATE. Now some of you will coil back in horror – after all – its LIVER – its OFFAL. But Im telling you all now – it was this or Lambs Fry and Bacon and my body said it wanted LIVER and thank you to Coles and their Free Range Chicken Range – I found the livers required in the Butchery section. So in the trolley it went! Now traditionally when I’ve made Pate previously Ive used Brandy to flambé my livers and had to sieve the end result ( this was pre Thermomix). So yep – you’ve guessed it the livers ended up in the Thermy after caramelising in Devondale Cultured Butter and Garlic Infused Olive Oil in a hot pan, and can I tell you – the result was spectacular. Im sorry for those of you without a Thermy – you will just have to get out the Food Processor or Stick Blender and then sieve it to get it as smooth and creamy.

INGREDIENTS:

250 g of trimmed and cleaned chicken livers

30 ml Garlic Infused Olive Oil

50 g Devondale Cultured Butter

Cracked Black Pepper ( as little or as much as you like)

Good Pinch Pink Salt

100 ml Pouring Cream.

METHOD:

Pop your Butter and Oil into your frypan. Get it nice and sizzly

Add your chicken livers to the sizzly buttery foam. Caramelise them on both sides and pop them into your blender of choice.

Add your cream and seasonings.

Blend until you achieve a smooth consistency.

Pop into ramekins ( I got a 225ml and a 100 ml ramekins worth) top with extra melted butter ( approx 50 g) and sit in the fridge to set.

Enjoy on your LCHF Seed Loaf for Breakfast/Lunch or a snack.

Nutritional Information:

Calories per serve 50   Fats:5.2g  Carbs:0.2g Protien:0.8g

Spiced Non Fried Chicken

Published on by The Domesticated Ms HemsworthLeave a comment

non fried chicken aioliGreat for a weeknight dinner – “Fake-away” night or wonderful packed cold into a picnic – these can be made mild or as spicy as you can take – I served them with a salad of baby spinach, roasted pumpkin and feta cheese. Dressed with the oil from the feta. Along side I made a pot of garlicky aioli – which I need to perfect and made in my thermomix. You don’t however need a Thermy for this – you can but almond meal already ground!

INGREDIENTS:

2 Kilos Chicken Legs ( or pieces with bone in)

250 ml buttermilk

300 g Almond Meal ( or if using a thermomix use whole almonds and mill)

1 teaspoon of garlic powder

1 teaspoon onion powder

1 teaspoon cumin powder

1 teaspoon dried thyme leaves

1 teaspoon of Sweet Smoked Paprika

1 teaspoon of chilli  flakes ( omit if you don’t want them spicy – increase if you like the heat)

Pink Salt and Ground Black Pepper to taste

2 Large Eggs.

METHOD:

Place your chicken into a glass bowl and pour buttermilk over. Seal with glad wrap and refrigerate overnight or if in a hurry a couple of hours. The enzymes in the fermented buttermilk will help tenderise your chicken and make it easier to eat off the bone.

If using a thermomix – add all of your dry ingredients into the bowl and blend Speed 9 for 5 seconds. Scrape down bowl and repeat if required ( you are looking for a nice spicy crumb)

Non Thermy – add all of your dry ingredients into a bowl and mix well. Set aside for your chicken.

Now crack two eggs and whisk them. Bring your marinated chicken out and massage the eggs through the chicken.

Glove up and press your chicken pieces into the crumb coating well. Pop them onto a lined baking tray ready to bake later.

I like to rest mine in the fridge before I cook them ( gives the crumb more time to stick) but you don’t have too if you’re in a hurry.

Bake in a moderate oven for 45-50 mins until you can see the chicken is moist and pulling away from the bone. The crumb seals in the steam and moisture so they need to sit for a little while before serving them to small people ( they get hot).

ENJOY!

NUTRITIONAL VALUE: (Based on 8 Serves per 2 Kilos of Chicken No Sides)

Calories: 98  Fat(g):7.2  Carbs:2.2  Net Carbs:1.1g Protein:7.2g