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This Christmas will be a little different at Chez Bunny. The Boy will be staying in Dubai to celebrate with his friends (not through choice but for financial reasons). This will be the first time he's not been home to share the festivities with us and, no doubt there will be tears shed. But that's life. The Daught and the son-in-law will be up and there is, of course, Skype (other apps are available).Anyway, enough of this self pity!

On another note, I have a friend who has been tormenting me with Christmas stuff since the end of August! She will now be allowed to bombard me with all the random shite she can find on the intersnot and I will reciprocate with equal vigour until Boxing Day when I will slap her down as soon as she starts with, "Only another 366 days till Christmas!" So to my friend, Susie - FELICITATIONS THAT BEFIT THE SEASON xx

Chicken/Duck Liver Parfait 350g chicken or duck livers, cleaned
100g butter, diced
1 shallot, finely chopped
1 tsp thyme leaves
40ml each of brandy and sherry
70ml double cream
½ tsp pink peppercorns, squished
¼ tsp freshly grated nutmeg
Sea salt to taste
Butter Top75g butter, melted
Fresh bay leaves

Pour booze into pan, reduce to a couple of tablespoons.Along with cream, pepper and nutmeg, pour into the food processor.Blitz till smooth.
Add the rest of the butter and whizz up again. 
Add salt to taste.Sieve to remove any bits and put into ramekins.
When firm pour over melted butter and drop on a bay leaf.Refrigerate until needed. Serve with hot toast and a glass of something chilled like white port or fino sherry.

What Else is in My Basket
Turkey, goose, pheasant, rabbit, oysters, clams, sea bass, langoustines, razor clams, sprats, Brussels sprouts, salsify, kale, parsnips, winter squash, beetroot, celeriac, satsumas, clementines, pomegranates, chestnuts, dates, figs, cranberries, Stollen, Bûche de Noël, panettone, mincemeat, paneforte, gingerbread, dates, fig, walnuts, Cumberland sauce, rum butter.
See more festive recipes here 
Lea writes http://IntheKitchenwithBakersbunny.wordpress.com and is @BakersBunny on Twitter and Instagram


Cut the livers in half.Heat a large knob of butter in a pan over a medium heat.Throw in the shallot and thyme, sauté till soft.



Whack up the heat and chuck in the livers, keep them moving for a couple of minutes until browned but the middle is still pink.  Plop into a food processor.


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