Christmas pâté and sugar mice

December 25, 2010

Happy Christmas! The Cotswolds are blanketed with snow and – apart from pushing various cars on icy lanes and shovelling snow from under spinning tyres – I’m having a lovely rest. Nipped out this morning to deliver bowls of Christmas chicken liver pâté; it’s so easy to make and perfect for post-Christmas leftover lunches of cold meats, cheese etc – so here’s the recipe in case you feel creative between now and New Year…

You will need: 220g/80z butter, 1 onion (chopped), 2 garlic cloves (crushed), 450g chicken livers (trimmed and halved), 1tbsp brandy, 1tsp mustard powder, salt, pepper, dried cranberries to garnish. Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured. Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper. Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season with salt and black pepper. Transfer the pâté into ramekins or small bowls (I used 4-inch pudding bowls, 99p each in my local hardware shop) and decorate with a handful of cranberries. Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill. Keep it covered with cling film once you’ve started to eat it, or it will dry out. You can buy chicken livers from good butchers or Waitrose. I’ve also been having fun making sugar mice for the Christmas tree using these wonderful silicone moulds from Lakeland

There’s a Victorian recipe for sugar mice, here. Happy Christmas! – Ellie

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One Response to “Christmas pâté and sugar mice”


  1. what a fantastic easy liver pate recipe!
    the sugar mice are sweet.
    xx
    callie


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