Festive Finger Food
Over a year ago
5,531 views
Prep: 5 mins
Cook: 10 mins
Serves: 12
Ingredients
- 800g onion marmalade
- 1 tsp. ground allspice
- 2 orange grated zest only
- 2 bunch of redcurrants
- 2 tsp. port
- --- For the topping
- 500g chicken liver pate
- 12-16 slices french bread
- to garnish flat-leaf parsley
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
Christmas canapés with chicken pate and dollops of onion relish.
Method
-
1
1. To make the relish, place the onion jam in a saucepan and add the allspice, orange zest, redcurrants and port. Heat, until the mixture comes to the boil and then remove from the heat.
2. Cut the bread into bite-size canapé pieces. Cover each one with pate and spread on a dab of onion relish.
3. Garnish with a small parsley leaf and serve.
Comments (0)