Chicken Liver with Figs

This was a combination I read about and thought... ooh! ...interesting... erm?

I was intrigued. Chicken livers are unbelieveably cheap when bought frozen and, with nothing else in the house and no time to shop properly, I defrosted them.

I love them with tarragon and orange, and with bacon, but luckily, on my way home from socialising the corner shop was selling giant figs and onions.

Sauteed two medium sized onions (I love onions- you might want to use only one), chopped the fig and tossed them in (I think it would have been better if it was riper) and washed and chopped the livers (250g).

Added a generous sprinkling of balsamic vinegar to the pan and ate it with a wholewheat wrap.

GOOD!!!

And leftovers for lunch : )

Hum Hum Bean Soup

I needed to make space in the freezer the other day- I had made a much larger batch of fruit compote (rhubarb, pear and apple) than I had intended which needed freezing so that it didn't go off, so I took out the load of cooked beans that I had put in there before for similar reasons.

I had about a kilo of large white beans, boiled, once I had soaked them overnight out of their dry state (by far the cheapest way to buy beans is dried- you're not carting loads of water around) if I remember, with pepper, onions and dried red pepper flakes. Probably a sprinkling of chili flakes went in, maybe some herbs and a couple of bay leaves.

Also found in the freezer- delicious home made chicken stock (don't bin anything until all the goodness has been taken from it!). I had cooked this up with some herbs, bayleaf and some wine that noone was going to drink.

Combining the beans and the stock in a pot with some water, some more unloved red wine, another onion and some of the canned tomatoes that I always have on hand, it came together into a lovely bean stew, which I blitzed to turn into a nourishing and delicious soup. I even gave some to my veg- detesting colleague (he had dated a vegan) and he was surprised to find himself enjoying it.

Now I need a way to use up 2l of fruit puree! Ideas, anyone?

After Party Turkey

Turkey is cheap, but it is difficult to desire. It is never quite chicken, and it is often tough and tasteless.

After party Turkey is delicious and adaptable. The key ingredient is a load of wine. That opened bottle of plonk that is not quite drinkable three days or a couple of weeks later is actually just what you need.

Put your turkey steaks in a bowl. As you put each one in add some ground black pepper and any other spices you would like to use (I used some crushed red pepper flakes and some thyme. I also added some chopped garlic and a diced shallot). Cover the turkey with the wine (Do not worry if you don't have enough- just make sure that all the turkey gets covered) and marinate. I marinaded mine for 24 hours.

When the time comes for you to cook the turkey, pop some olive oil in a frying pan and lightly coat with some flour (I used wholemeal). Fry until it is no longer pink in the middle and for no longer!

It should be deliciously succulent!

The same but different- After Party Turkey 2