Currently the unsung champion name which (surprisingly) both my brother and I are really pushing for has to be - Bodie “Dude” Keanu Duncan... Inspired! For some reason the sister-in-law doesn’t seem that keen... maybe I should ease her into it with a Point Break themed evening?
Anyway, on a more food related point – I think I have discovered THE best red onion chutney recipe ever made... In fact I’m so in love with it at the moment, I’d be happy to name my soon-to-be-nephew “Fraser Doherty’s Caremalised Red Onion Chutney Duncan”! It’s got just the right balance of sweet vs. tart (the chutney that is, not the name)!
I’m about to spend my weekend making a second more substantial batch to last me through until Christmas because it will not only work with (soggy) end of summer bbqs, but also autumnal sausage sandwiches, ANYTHING with goats cheese or cheddar, chicken liver pate... you name it: I’m happy to try slapping some of this on! I even added a spoonful to some vinaigrette the other day which was delicious.
I’m sure it would work using any of the woody herbs to suit your taste: thyme, rosemary, sage... Looks like it’s time for some experimentation!
We had this last night with a waitrose recipe for chicken liver pate and granary rolls - an unbeatable combination!
Sterilise your jars (pop them through a hot wash in your dishwasher and make sure you don’t open the door until you’re ready to jar up).
Finely slice the onions and chili into short, thin slices. Cook them in oil in a frying pan with the bay over a low heat for 20 minutes (until dark and sticky).
Next add the sugar and both vinegars and simmer until it becomes thick and dark. This should take approximately half an hour.
Spoon the chutney into the freshly sterilized jars. You should leave them for at least a month for the flavors to fully develop but if you eat it straight away it’s still delicious!
Fry the livers in oil over a medium heat (stirring frequently) for about 10 minutes until cooked through. Pop them in a blender and the pan and any juices back on the heat.
Add the chopped shallot, crushed garlic and thyme leaves to the pan and cook for a further couple of minutes. Add the sherry and simmer for 30 seconds. Scrape the contents of the pan into the blender bowl with the liver.
Add 100g butter and the orange juice and season. Blend until a smooth paste. Spoon the mixture into your chosen dish – individual ramekins, half-litre kilner jar, serving bowl etc. and allow to cool to room temperature.
Clarify the final 50g butter in a small pan. This means melt it then remove from the heat and allow the white residue to settle at the bottom – this is the same process as making ghee. Spoon the clear clarified butter over the top of the pate (to seal it) then sprinkle with Malden salt and chill until set.
Take the pate out of the fridge 15 minutes before serving. Serve with the best red onion chutney in the world and some crusty bread.
Fraser Doherty’s Caremalised Red Onion Chutney: makes 2 jars (depending on jar size that is!)
8 red onions
1 red chilli
25ml olive oil
200g brown sugar
150ml balsamic vinegar
150ml red wine vinegar
400g chicken livers
1 shallot, finely chopped
1 clove garlic, crushed
1tsp thyme leaves (fresh or dried)
150g butter, softened
1 orange, juice only