So tomorrow I will have been blogging for exactly one year and I think that’s a cause for celebration! I started The Yummy Truth because friends kept going on and on about me needing a food blog, probably so I could stop going on and on about restaurants I’d been to, showing them pictures of food I cooked without telling them how to do it. It took me a lot of convincing because I couldn’t understand why anyone would want to read what I wrote or look at the food I’d cooked. After I realised that people would actually like to share my foodie experiences, I wasn’t sure if I could handle the task of blogging regularly. I had seen too many people start a blog and stop after two weeks and I didn’t want to waste yet another domain. Finally I decided I was ready, I had received a professional camera for Christmas and I was committed to creating a blog that made people’s mouths water with envy and inspired their next meals.
As the following grew from week to week so did my enthusiasm, I began to feel indebted to my viewers and as a result I wanted to create better recipes in exchange for their time visiting theyummytruth.com. Although a year has passed, blogging is just as rewarding if not more so, each week I am still glued to “Site Stats” seeing how many people have visited my site and which new countries I can add to the ever-growing list. I hope you enjoy the new page and visit more often as I post more often. Paté is something I would only eat at a French restaurant for my first course because I didn’t realise how easy it was to make at home. It is ideally paired with toasted bread. Let us celebrate together because I want to thank you for supporting The Yummy Truth and coming with me on this culinary journey.
Live, Love, Eat!
- 350 g chicken livers, cleaned
- 175 g cold butter, diced
- 1 small onion or a shallot, finely chopped
- 1 teaspoon thyme leaves, finely chopped
- 75 ml Appleton Estate Rum
- 75 ml double cream
- ½ teaspoon salt
- Bay leaves and pimento berries to garnish (optional)
- Wash the livers and cut into small pieces removing all of the fat and any sinew then soak in milk for one hour. This will draw out the blood and make them less bitter. Drain and rinse.
- Melt a knob of butter in a frying pan over medium heat and add the onion and thyme, gently frying until softened. Then turn up the heat to medium-high, add the livers and fry for 2-3 minutes until they are browned but remain pink in the middle. Place liver mixture into a food processor.
- Add the Appleton Estate Rum to a small saucepan and bring to a boil. Reduce down to a couple of tablespoons and then also add to the food processor along with the cream and salt before blending until the mixture becomes a smooth paste.
- Add 100 g of the butter and blend again until it completely disappears.
- Push the paste through a fine sieve into a big ramekin or a couple of smaller individual ones with the back of a wooden spoon and leave in the fridge to chill for 30 minutes or until firm to the touch.
- Once it’s set, melt the remaining butter in a saucepan and pour or ladle over each dish in a 2mm layer. Decorate with bay leaves and pimento berries and leave to set once more.
- Serve with toast (or my toasted homemade bread in cans) and gherkins.