Ideas for a Christmas dinner starter?

[Ms T]

You could go for smoked mackerel paté which is very easy to make and yum.

 

[kittyP]

You could go for smoked mackerel paté which is very easy to make and yum.

oooh sounds good.

Good compliment of meat and fish pate.....



I will google mackerel pate options

 

[Pip]

Or send you some gingerbread if I ever get round to making it too.

LOL for some keraazy reason I thought this said "and send me some gingerbread if you ever get round to making it", which immediately made me think "wtf how does she know I've been meaning to make gingerbread... and why do I have to start sending it to people? ".

 

[kittyP]

LOL for some keraazy reason I thought this said "and send me some gingerbread if you ever get round to making it", which immediately made me think "wtf how does she know I've been meaning to make gingerbread... and why do I have to start sending it to people? ".

No no no

I am meaning to make some and could send you some...

... if I ever get around to making it before christmas

 

[Stig]

Ok I don't have a wizzer but could adapt.

Can you give me a more accurate (not too much, just a bit more) recipe Stig?

Um.. I don't really do recipes I kind of make these things up as I go along, but last time it was kind of this: (mix of 2 or 3 googled ones with bits I didn't bother with removed. )

220g/8oz butter
1 garlic clove, crushed
450g/1lb chicken livers, trimmed and cut in half
salt and freshly ground black pepper
few pinches Thyme, sage and Oregano fresh or dried
1 bay leaf, to garnish


Method
1. Melt 110g/4oz of the butter in a pan over a medium heat, then add the garlic and chicken livers and herbs and fry until livers are golden-brown all over and maybe slightly pink in the middle. season well with salt and freshly ground black pepper.
3. Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
4. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.
5. 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, then serve from the ramekin when ready.

some people put brandy and stuff in, can't stand it meself so i left that bit, but if you were going to you'd pour in a few tablespoons in step 3.

 

[Stig]

Um.. I don't really do recipes I kind of make these things up as I go along, but last time it was kind of this: (mix of 2 or 3 googled ones with bits I didn't bother with removed. )

220g/8oz butter
1 garlic clove, crushed
450g/1lb chicken livers, trimmed and cut in half
salt and freshly ground black pepper
few pinches Thyme, sage and Oregano fresh or dried
1 bay leaf, to garnish


Method
1. Melt 110g/4oz of the butter in a pan over a medium heat, then add the garlic and chicken livers and herbs and fry until livers are golden-brown all over and maybe slightly pink in the middle. season well with salt and freshly ground black pepper.
3. Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
4. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.
5. 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, then serve from the ramekin when ready.

some people put brandy and stuff in, can't stand it meself so i left that bit, but if you were going to you'd pour in a few tablespoons in step 3.

EDIT: WTF? That recipe says 1 garlic clove. ONE!! I put at least a bulb in mine. I'd say 'add garlic to taste'

beer error: i meant to edit, not quote. oh well...

 

[kittyP]

Um.. I don't really do recipes I kind of make these things up as I go along, but last time it was kind of this: (mix of 2 or 3 googled ones with bits I didn't bother with removed. )

220g/8oz butter
1 garlic clove, crushed
450g/1lb chicken livers, trimmed and cut in half
salt and freshly ground black pepper
few pinches Thyme, sage and Oregano fresh or dried
1 bay leaf, to garnish


Method
1. Melt 110g/4oz of the butter in a pan over a medium heat, then add the garlic and chicken livers and herbs and fry until livers are golden-brown all over and maybe slightly pink in the middle. season well with salt and freshly ground black pepper.
3. Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
4. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.
5. 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, then serve from the ramekin when ready.

some people put brandy and stuff in, can't stand it meself so i left that bit, but if you were going to you'd pour in a few tablespoons in step 3.

Saved.

Cheers honey

 

[kittyP]

EDIT: WTF? That recipe says 1 garlic clove. ONE!! I put at least a bulb in mine. I'd say 'add garlic to taste'

Oh don't worry.

I always at least triple the garlic in stuff

 

[geminisnake]

I buy a yummy smoked salmon pate from a local shop(I live near a fishing town though) I could ask the bloke for a recipe if you like. I'll point out I'm too lazy to make it and it's for a friend in London

 

[kittyP]

I buy a yummy smoked salmon pate from a local shop(I live near a fishing town though) I could ask the bloke for a recipe if you like. I'll point out I'm too lazy to make it and it's for a friend in London

Oh that would be wicked if you think he would be happy to divulge.

I am trying to get as many idea a possible