Hannu’s Christmas paté

My mother is very much into her gardening, and she’s very good at it too, everyone who has seen her garden can verify that. One of my mother’s favourites within gardening is a Swede called Hannu Sarenström, and he does recipies too! We found this recipe in his book  Vinterkalas (Winter parties), and my mother and I made this at Christmas. It might be a bit late to post a recipe for a Christmas paté after New Year’s, but there is nothing Christmassy about this paté apart from the name. You can make this paté all year round.

We nearly followed the reipe this time, but made a few changes. We used 200 g chicken liver and 200 g mixed mince instead of pork mince and smoked ham instead of smoked bacon. We just added slightly less liquid and that worked really well. We also used a food processor for everything but the mince, so ours is a bit smoother. Really nice!

Hannu’s Christmas paté (called Barbro’s traditional Christmas paté in the book)

300 g chicken liver

300 g lean pork mince

1 packet smoked bacon

1 onion, grated

2 cloves garlic, pressed

2 tsp salt

2 tsp marjoram or oregano

1 tsp black pepper

100 ml dry white wine

2 eggs

100 ml plain flour

100 ml double cream

2-3 tbsp chopped parsley

Chope the liver and add to the mince. Cut the bacon into small strips and add to the mixture. Add onions and garlic. Add salt, oregano (marjoram) and pepper. Stir in the wine, eggs, flour and cream. Add the parsley.  

Put the oven on 200C. Grease and coat a dish with flour, fill it with the mixture. Cover with tin foil and bake for 1 1/4 hour.

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This entry was posted in Chicken, Christmas, Lighter bites/lunch dishes, Meat. Bookmark the permalink.

One Response to Hannu’s Christmas paté

  1. Pingback: Deep-fried camembert with cloudberry jam | The Food Archive

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