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Notting Hill Nonsense – what is point?
There isn’t one really. I’ve lived in Notting Hill for 25 years, and every so often, something so amuses, engages or enrages me that I feel the need to wite about it. Then it’s up to you; you can read it, or click away.
Get in touch
It's always a pleasure to hear from you, so drop me a line.
Recipes
I love to cook and some of my original recipes are here
Previously on Notting Hill Nonsense
Have a look at some of the older pieces on this site. They're here.
Join the email alert service to find out when this site is updated. Sign up here.
Please put ‘alert’ in the subject box.
Notting Hill Nonsense – what is point?
There isn’t one really. I’ve lived in Notting Hill for 25 years, and every so often, something so amuses, engages or enrages me that I feel the need to wite about it. Then it’s up to you; you can read it, or click away.
Get in touch
It's always a pleasure to hear from you, so drop me a line.
Recipes
I love to cook and some of my original recipes are here
Previously on Notting Hill Nonsense
Have a look at some of the older pieces on this site. They're here.
Chicken liver paté
One of my favourites as a starter and chicken livers are cheap – currently 99p for 400 grams at Sainsburys. This recipe is from my late mother-in-law who was a fantastic cook.
400g chicken livers
75g butter
Glass of red wine Three shallots, thinly sliced
Clove of garlic, chopped
Olive oil
Handful of bay leaves
Salt and pepper
Put the olive oil in a heavy frying pan on a low heat and add the garlic and shallots. Leave them on the heat until they are softened then add the chicken livers, the red wine and some seasoning. Fry gently until the livers are cooked through but not dried out.
Put the mixture in a bowl and add the butter. Give them a whack with your handheld blender or put the lot in your food processor. Either way, you want to create a consistent paste without turning it into a runny mush.
It will be a little runny at this stage, but that’s OK – it needs to set. Now spoon the mixture into a shallow bowl and cover the top with the bay leaves. Leave in the fridge overnight. The next day, you’ll find that the consistency is perfect and the bay leaves make it slightly aromatic, in a good way.