Dinner With The Omnivore

Compromising in an offal situation

Posted on: October 7, 2010


If you won't eat the fish, I'm going home to mother.


Once again I find myself having to live with the consequences of rushing blindly into marriage with someone who turns his nose up at perfectly acceptable run-of-the-mill foodstuffs. And while refusing to eat anchovies isn’t too restricting – what with them being very small and quite expensive – rejecting cheap and tasty dinner on the flimsy grounds that you didn’t like what your mother did with liver when you were five is just ridiculous.

Admittedly, mothers do have an odd habit of buying ox liver and then frying the living shit out of it for some reason. I know it’s possible to eat shoe leather, but you’d usually wait until you were very much in extremis before you tried it. But succulent and delicious chicken liver cooked in brandy with a dash of cream is hardly comparable, is it?

Anyway, liver remains firmly off the menu, which is annoying when it costs pennies and tastes like something you’d pay 6€ a tub for.

But having seen him eat paté on several occasions, I formulate a cunning plan …

Chicken Liver Paté

You will need: 225g chicken livers; 150g butter; 2 tblsp brandy; spot of mustard; 2 cloves garlic; thyme.

Fry off the livers in a bit of the butter, then put them in a blender. Melt the rest of the butter and pour that into the blender as well. Deglaze the pan with the brandy and pour that in as well. Add all the rest of the ingredients and whizz the whole lot to a smooth paste. Chill in the fridge for a few hours before eating.

Result! Not only does he pig the lot, he asks when we can have it again. You can use this as some kind of fancy starter with salad stuff or you can just plaster it all over buttered toast and scoff it (we went for option 2, needless to say). It gets more alarmingly garlicky the longer it sits in the fridge.

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4 Responses to "Compromising in an offal situation"

Now I have a plan for another offal-hater who likes paté, and I think I have some chicken livers in the freezer

Oh God, I’m glad it’s not just me that has to put up with the food history thing. “I don’t like hamburgers because the steak haché at school was cheap meat”. Replace “steak haché” with just about any run-of-the-mill staple meal (shepherd’s pie, casserole, most red meats) as you please. But let’s go the whole hog on paté, wierd sausages, black pudding and snails. Yumbo…

Mr. Fly will eat most things….but family visits are something else.
I have managed to get pigs liver eaten by marinading it in thin strips in red wine vinegar, with chopped garlic, parsley and fresh chilli, then flouring and shallow frying it.
We ate it in Tunisia and it’s been a favourite ever since…even with the visitors as long as we don’t tell them what they’ve been eating.

[…] an early age to look enthusiastic when presented with chocolate-coated sea slug on a stick, so mere liver shouldn’t present him with a […]

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Food for thought

“Ask not what you can do for your country. Ask what’s for lunch.” ― Orson Welles

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