HOMECOOKING WITH TERESA

This is an excellent recipe. Super easy to make and it is full of flavours. The  pâté  is smooth and silky and it goes really well next to some nice cheeses.  INGREDIENTS 20g butter 2 tsp olive oil 1 big brown onion, finely chopped 2 cloves garlic, crushed 4 tsp thyme leaves 600g chicken livers, trimmed 4 Tbsp brandy 100g butter, extra, softened 2/3 cup single or pouring cream sea salt and cracked black pepper 1 cup chicken consommé 2 tsp gelatine powder 1/4 cup juniper berries METHOD: Heat a large non-stick frying pan over medium heat. Add the butter, oil, onions, garlic and thyme and cook for 1 minute or until soft. Add the livers and cook for a further minute. Pour in the brandy and cook until evaporated.  Process the liver mixture with the extra butter and the cream until smooth.  Season well with salt and pepper. Push the mixture through a sieve. Spoon in...

Tournedos: a small fillet of beef usually cut from the tip of the tenderloin. There are many recipes, but the most famous one is Tournedos Rossini named after an Italian composer and paired with a bit of toasted / fried bread with a slice of foie gras and topped with black truffle and demi-glace Madeira sauce. They were very popular in the 80s and served in many good European restaurants. This recipe is my adaptation of the traditional recipe. It was extremely delicious and the meat melted in your mouth. INGREDIENTS: 4 eye fillet steaks steaks - 4-5 cm thick 4 thin bacon or pancetta slices  4 sprigs of fresh thyme or rosemary 2 crusty bread rolls, cut in half and top removed 100g good quality paté ( I used chicken with brandy ) 300g button mushrooms, thinly sliced 300ml light thickened cream 1 Tbsp Dijon mustard 1 Tbsp brandy Salt and pepper to season olive oil to cook METHOD: Cut the fillet into 5cm pieces. Wrap a slice of pancetta or bacon arou...