TERM 4 .....CHRISTMAS PREPARATIONS

WEEK 1
CHRISTMAS PATE (1)
CHICKEN LIVER AND BRANDY PATE ....
Melt 125 gm of butter /margin a saucepan over a medium heat
Add 1 cup of chopped onion
1 tbs of minced garlic
2 tbs of bacon pieces
Stir until cooked through .
Add 250gm of chicken livers that have been trimmed .
Cook for 10 minutes stirring occasionally
Remove from heat .
Stir in 1 tsp of cracked black pepper
2 tbs of cream
 2 tbs of brandy
Add 30 gm of butter /marg
1/2 tsp of Italian herbs
Process to a smooth paste .
Line a container with cling film
Pour pate into container and enclose with the overhang of cling film
Place in refrigerator for 12 hours .
Allow to sit for 30 minutes at room temperature before serving .
Serve with dry toast ,crackers or crusty bread .

CHRISTMAS PATE (2)
LIVER AND MUSHROOM PATE .
Sauté 125gm of sliced mushrooms in 30gm of butter /marg
Drain off excess liquid .
Add mushrooms to the processor long with ......
250gm of cream cheese
250gm of liverwurst
3 tbs of red wine
Blitz to a smooth paste .
Divide into individual terrines
Chill in refrigerator ..till you are ready to serve .
Serve with crackers and crisp radishes ....

We will also be preparing the robust apple and walnut cake .
Ho Ho ...welcome back to the culinary lead up to Christmas ......