Christmas port pâté with orange and cranberry jelly
I really like pâté, like really really like it. I'd maybe even go as far as saying I would choose it over any other sort of concoction you would spread on toast, maybe not Marmite though because I bloody love that too, and as a Brit need to hold my head high and retain my loyalty to the stuff. That aside, warm toast smothered in a thick layer of pâté is enough for me to pack my things up and head on over to Belgium and kick-back with the pâté masters, endlessly consuming pâté on toast until my inevitable pâté induced death, but oh will it be worth it. You will all be invited to my pâté themed funeral and maybe Belgium will put a statue of me in one of their parks where hipster street vendors will park up around it selling avant-garde pâté styles in my memory. We all have dreams, this is one of mine. Here's how to make a Christmas'y port pâté with orange and cranberry jelly.
TIME: 30 minutes MAKES: 1 large jar
FOR THE PATE:
400g of chicken livers
4 slices of smoked streaky bacon
150ml of double cream
150g of salted butter
30ml of Port
30ml of sherry
1 red onion, chopped
1/2 teaspoon of garlic salt
3 cloves of garlic
2 teaspoons of honey
1 small bunch of sage, chopped
FOR THE JELLY:
250ml of cold water
1 sachet of vege-gel or gelatine
1 teaspoon of orange extract
1/2 an orange, juiced
2 tablespoons of Demerara sugar
1 handful of dried cranberries
1.) Wash the chicken livers under cold water and chop into smaller pieces. Drizzle some olive oil into a hot frying pan and add the chicken livers and streaky bacon, alongside this, add the garlic, onion, sage, garlic salt and melt the butter in. Cook for roughly 10 minutes or until the meats are fully cooked.
2.) Once the meats have been cooked, add them to a food processor or blender, add the cream, honey, port and sherry and blend until you reach thick, smooth consistency. The mixture will seem runny at first, but don’t hesitate, it will set once refrigerated. Empty the mixture into a large, clean jar leaving about 2cm of headspace in the jar for the jelly.
3.) For the jelly, I used a sachet of vege-gel, you will most likely need to follow the instructions on the back of the pack, but here’s how I made mine. I dissolved the vege gel in 250ml of cold water in a saucepan. You will then want to add the juice from the orange, orange extract, Demerara sugar and dried cranberries and bring to a boil, making sure all of the sugar has dissolved fully. Once the mixture has boiled it will want to set quite quickly so as soon as you take it off the heat, stir to make sure everything is well mixed and pour on top of the pate, filling the jar to the top. Leave to set in the fridge for 6 hours or overnight and serve with hot crusty bread. Enjoy!