Pâté is something I’ve been having since I was young and I always would have it for breakfast on toast with slices of cucumber which I think is a great addition as it gives it a freshness and also a nice crunch. Dean thought this was a little strange at first but he tried it and said he quite liked it that way!
The best thing about making pâté is that it’s so easy to do! Throw everything in a blender and away you go!
Even though pâté is not the most healthy option (it contains rather a lot of butter) a little won’t hurt. I have used light butter to try make it a little healthier. All the ingredients are Christmas based and came together really well. You can put whatever you want in your pâté as long as you have the butter and liver – all the other ingredients are up to you. If you want to change the brandy to port and the orange to cranberries and there you go – another type of pâté!
It’s very easy to make and great to have on Christmas morning or as a starter. If there’s any left on the night have some with your Christmas buffet if you have room!
Christmas Pâté
Ingredients
- 2 small red onions chopped
- 4 large mushrooms chopped
- 400 g chicken livers
- 1 orange
- 1/2 fresh nutmeg grated
- 60 ml brandy
- 150 g light butter
- 1 garlic clove
- salt and pepper
Instructions
- Fry the onions, mushroom and garlic in a frying pan with 1tbsp of butter until cooked
- Add the zest and juice of the orange along with the nutmeg and stir into the onions and mushrooms.
- Add the brandy and cook for 2 min, then add your chicken livers to your pan. Fry them until they are browned all over, a couple of minutes max – not for too long or they will be overdone.
- Season with salt and pepper and add your mixture to a food processor then blend until smooth.
- Pass your mixture through a sieve to make the pâté extra smooth.
- Spoon the pâté into jars and put in the fridge for at least 2-3 hours to set.
- Store in the fridge and use with in 3 days.
- Serve on nice crusty bread or toast. Enjoy!
Leave a Reply