Christmas Paté with hazelnuts, sage & Brandy – Lizet Hartley

Lizet Hartleys Christmas Paté with hazelnuts, sage and brandyLizet Hartley’s Christmas Paté with hazelnuts, sage & Brandy

We may be a bit late for Christmas, and this paté would be perfect on your New Year’s Eve Buffet. Lizet Hartley up to her usual inventive, aromatic, tasty, beautiful to look at dishes, and this one is a star.

Christmas Paté with hazelnuts, sage & Brandy

All you need is…

For the paté
2 packets streaky bacon
2 fresh bay leaves
6 pork sausages, squeezed out of their casings (I used Woolies herbed pork sausages, they are simply deeevine)
1 cup pork mince (you could substitute this for all pork sausage meat, but you will have a denser, less crumbly texture, you will also need to decrease the salt, as the sausages are already seasoned)
1 cup chicken livers, finely chopped
½ tsp crushed garlic
1 tbs fresh sage, finely chopped
¼ tsp fresh rosemary, finely chopped
1 tbs flatleaf parsley, finely chopped
third of a teaspoon freshly ground black pepper
third of a teaspoon salt
½ cup hazelnuts, left whole
¼ cup good quality brandy

For the compote
1 small jar cranberry jelly
¾ cup frozen cranberries (you can use dried cranberries instead, just soak them in warm water for a few minutes)
juice of half a lemon (plus extra to taste)
2tbs water

Run the back of a knife along the bacon pieces lengthwise. This thins them and lengthens them. Place the bay leaves in the bottom of a terrine dish. Use the bacon to line the terrine, taking care that the bacon strips overlap. Mix the paté ingredients and spoon it into the bacon-lined terrine. Fold the ends of the bacon over the filling so you end up with a neat parcel. Cover with tinfoil and place it in a large roasting dish. Add 4cm of water to the roasting dish. Place in a 140 degree Celsius oven for 2 hours. Remove to cool and, once it’s at room temperature, place in the fridge.

Make this paté two days ahead of time. Not only does it take the pressure off Christmas entertaining (and the annoyance out of load shedding on the day!), it also allows the flavours to develop and mature. (There will be some jelly and congealed fat clinging to the outside of the paté when you remove it from the terrine. This is normal, simply wipe it off so your paté is neat and pretty.)

To make the cranberry compote, place the jelly, lemon and water in a saucepan and heat until the jelly has melted. Add the frozen cranberries and boil for a minute or two until they are defrosted. (Some cranberry jellies are excessively sweet, so taste it and add more lemon juice at this stage if necessary. You want quite a tangy bite to offset the sweetness.)

Serve with crusty baguette and some crunchy veggies like cucumber and celery sticks.

Serves 10-12
Preparation time 20 minutes
Cooking time 2 hours

Michael’s wine recommendation – CLICK HERE

Durbanville Hills Rhinofields Noble Late Harvest NV (LR)

RECIPES LIZET HARTLEY LizetLizet Hartley at work in her kitchen

Lizet Hartley is one of my favourite food bloggers, her website is beautiful, her food is real nostalgia stuff. Food from the heart. She says, “I’m a freelance recipe developer, food stylist and food and lifestyle writer. Melkkos & Merlot is my blog baby, my space where I play with new recipes, old favourites and my camera.” Her blog converts easily between English and Afrikaans at the click of a button, is well worth a visit. Subscribe to her newsletter, it is a joy. Click here.

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