I am just floored to have accomplished this chicken liver pate disguised as a citrus, all thanks to the step-by-step recipe on Cumbria Foodie. Made famous by Heston Blumenthal and known as meat fruit, putting this together would’ve been less catastrophic if my digital thermometer hadn’t gone kaput while the pate was in the oven AND the so-called mandarin puree for making the “skin” was actually puree instead of juice!
Major panic attack and subsequent quick thinking aside, making this starter dish was my way of ushering out the old year with something special on the table. 2018 was tough, and I know I’m not alone thinking this. But all we can do, all we MUST do, is to keep going forward, never stop believing in ourselves, and have faith that good things still do exist. Thank you to my readers and visitors. We wish you a healthy and happy new year from the chestnut forest.