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Cookware Essentials Finger Foods |
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Grand Marnier Pate'(makes about 2 cups)
Serve pate with bread, toast, Melba toast or crackers. Pate is best prepared up to 2 days ahead,
keep covered and refrigerated. Return to room temperature before serving.
Grand Marnier is a citrus-flavoured liqueur. This recipe is not suitable to freeze.
Ingredients:
500g chicken livers
1/3 cup Grand Marnier
90g butter
1 small onion, chopped
1 clove garlic, crushed
1/3 cup cream
¼ teaspoon ground nutmeg
½ teaspoon ground thyme
Method:
Trim and halve livers, place in bowl with liqueur, stand 2 hours.
Strain livers, reserve liquid. Melt half the butter in frying pan, add onion, garlic
and livers, cook a few minutes or until livers have changed in colour.
Add reserved liquid, cook 1 minute. Blend or process mixture until smooth.
Stir in remaining melted butter, cream, nutmeg and thyme. Pour into serving dish cover, refrigerate.
Smoked Cheese & Pumpkin Mini Quiche (Makes 24)
Ingredients:
3 sheets ready rolled puff pastry
2 bacon rashers, finely chopped
1 onion, finely chopped
2/3 cup mashed pumpkin
1 cup grated smoked cheese
1 egg, lightly beaten
¼ cup milk
pinch nutmeg
1 bacon rasher, extra
Method:
Cut pastry into 7cm circles with a fluted cutter, press into shallow patty pans.
Cook bacon and onion in frying pan until bacon is crisp, drain. Stir bacon mixture
into combined pumpkin, cheese, egg, milk and nutmeg, spoon into pastry cases.
Cut extra bacon into thin strips, roll up, place a piece on each quiche.
Bake at 200°C for 15 minutes, reduce heat to 180°C, bake 10 minutes or until golden brown. Serve hot.
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