Having been born just after the Second World War, I was taught from an early age to appreciate the value of money and possessions. My father, born in 1899, went through 2 world wars and the great depression. He was one of the first pupils at South African College School (SACS) in Orange Street.
It is today the Hiddingh Campus of U.C.T. He had to drop out of school in Standard 6 as my grandparents could no longer afford the school fees. Nevertheless, he found work, worked hard, and had a fairly successful business. My mom was one of 6 children during the depression (she was born 1918), her father being a builder. As there was little or no work for him. they lived a hard life in a garage for many years. She often told me to appreciate my shoes and coat, as she had neither during her childhood.
As you can imagine, these great values of ‘making do’ came through the tome, so when Rowan and I were married very young, I already knew how to try my best at cooking & sewing for ourselves & our boys. After having ‘chicken livers on toast’ quite often as a cheap meal I one day tried a chicken liver pate idea, and so the recipe grew from there. I make it for family parties or as a dinner starter served with Melba toast. Also great at a cheese and wine evening served with a tomato and mozzarella salad and Melba toast, simply delicious!! And of course affordable!! The added brandy or port gives it a lovely flavor, plus allowing for longer storage time in your fridge.
My Recipe – Chicken Liver Pâté
- 100g butter
- Few sprigs of fresh rosemary
- 1 onion
- 5 cloves garlic Chop the above roughly and fry until onion is translucent.
Add to this;
- 2 tubs of chicken livers (250g each)
- 1/2 packet pf bacon (optional)
- 2 tsp salt
- 1 heaped tsp chicken stock powder in 1/2 cup boiled water.
- Black pepper to taste
Turn down the heat and simmer for 10 minutes, add cup water if too dry. Now add 100ml Brandy and cook gently for another 5 minutes. ‘Blitz’ all together with a ‘stick’ or in a food processor. Add a little water if too dry. Pour into ramekins of your choice and leave to cool covered in the fridge.