You should have this once a month in your fridge. You can keep this from 1 week (if there are any leftovers, doubt it!). It's perfect for midnight snack or just sudden pang of hunger.
Chicken filling for wraps (click for recipe)
Alternate this with your steak and mushroom and no one in your house will ever go hungry!
You can whip out a simple salad, jazz up a boring sandwich, or even use it as wrap for whatever left over is in the fridge.
Balscamic Vinnaigrette (click for recipe)
A half cup of this will go a long, long, long way... when you use this, you want to use this sparingly without overpowering the other flavours you have in your salad. You're just going to toss the salad until it's coated, not soggy, not swimming in it, just coated.
Embutido (click for recipe)
You can keep this for ages in the freezer. Defrost it in the fridge an hour or so before you want to fry it. If press for time, you can actually just fry it straight away. I tried it both and don't taste the difference.
Store bought liver pate lasts for 2 months and you can always count on it when you need some surprise entertaining to do!
Tapas in the making
Stock on black and green olives, gherkins, pepperoni, salami/pepperoni, ham, cheddar cheese, sun-dried tomatoes. Just place a quarter of a cup of each type in a platter, put some toothpick and napkins and you're good to go to have nibbles for three.
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