Preparing for Christmas

There are about 10 weeks left before Christmas. Every homemaker is now in the thick of preparations for the holiday season. We take this opportunity to suggest two types of spreads which can be made at home and be given as gifts or sold at bazaars. Foodstuff being a much welcome gift, you might want to consider these.

Here they are:

Graham’s Chicken Liver Paté

This recipe was generously shared with us by our son-in-law Graham Northcott, from whom we ‘inherited’ a lot of kitchen tricks and recipes.

Ingredients:

250 gms chicken liver (cleaned of the film and veins) 1 can evaporated milk 30 gms onion, chopped 50 gms apple, chopped 5 gms garlic 2 tbps oil 4 tsps brandy 4 tsps white wine (if unavailable, use apple juice) 2 eggs Half a laurel leaf and dried thyme

Procedure:

Soak the liver in milk and refrigerate overnight. In a little oil, saute garlic, apple, onions. Flambé the liquids, let cool. Combine all in a blender with the drained liver and eggs and liquefy. Pour in medium-size ramekins, place in a bain marie and bake at 100120ºC for 20 minutes.

Melt butter and when paté is done, pour over each ramekin and place a laurel leaf and thyme on top.

This should make about six ramekins. You can double the recipe if you need more.

The ramekins are available at SM, South Supermarket and Gourdo’s, As gifts, package each with melba toast and grapes.

Salmon with anchovies Ingredients:

1 can pink salmon, drained and mashed 2 strips anchovies, mashed 1 block cream cheese 1 tsp each of salt, ground pepper and pickle relish Half stalk celery, chopped Juice of one calamansi 1 tsp worcestershire sauce

Procedure:

Combine all ingredients, mix well then chill. As gifts, check your empty 200 ml. bottles, if you have not thrown them away. Place the spread and decorate each bottle with ribbons and Christmas flowerettes.

There you are – served on your holiday tables or given as gifts, they will be much appreciated. Prepare for Christmas early. Enjoy it too!!