Chicken liver pâté is a great make-ahead Christmas Day starter. It’s an ultimate indulgent treat, and a great way to prepare for the feast that’s to follow. Why not serve it with some crunchy bread and cornichons on the side. Or, if you’re feeling really cheffy, pipe it into some choux buns and accompany it with some posh sauternes jelly or christmassy chutney.
On Christmas Day, there’s so much to think about from the cooking of the turkey to the layering of the trifle. The last thing you need to think about is the starter, so why not make this pork terrine a couple of days in advance and leave to chill in the fridge. When you want to serve it, simply take it out of the fridge, remove the cling film and give the plate a quick dip in hot water.
Smoked mackerel pâté is quick to make and pretty healthy too. It also has the benefit of being slightly lighter than its meatier counterparts ahead of an epic meal. Alternatively it would be perfect on the Boxing Day buffet table for those fish eaters. Serve it with some crusty bread, some crackers and the rest of the leftovers!
Another great prepare-ahead recipe, ham hock terrine is also a great way to use up leftover Christmas ham. It could be made for the Boxing Day buffet or to enjoy in the down time between Christmas and New Year. It’s packed full of meat while the pineapple-ginger relish is a sweet and spicy accompaniment.
This recipe for einkhorn drop scone with chicken liver pâté would make an impressive Christmas Day starter. It would wow your guests and give them a delicious start to the meal. The drop scone has a light texture which works well with the rich pâté.
This guinea fowl terrine makes a great alternative from ham and chicken. Packed with prunes, juniper berries and wrapped in bacon, it’s got a great variety of fruity flavours. This could be served on a Christmas Eve, a delicious way to start off the festive feast.
This terrine may take a little time to make, but it’s worth the effort. This one’s flavoured with ginger, thyme, allspice and a splash of Pedro Ximénez sherry. The shelled pistachios along with the allspice give it a festive flavour and slightly crunchy texture. Make it as Boxing Day treat to enjoy with leftover cheese and chutney.
Smoked salmon and watercress pâté is creamy yet light. Around Christmas time, people often stock up on smoked salmon, but run out of ways to use it. Why not make this pâté and spread it on a toasted bagel? It’s the perfect snack for Christmas Eve or why not serve it at Boxing Day brunch?
It’s always handy to make a terrine in advance to keep in the fridge over the Christmas period. It can be brought out if surprise friends pop around or if you run out of leftovers! Serve it with bread, crackers and salad.
olive magazine podcast ep78 – Christmas condiments, fancy brunches and our foodie guide to eating and drinking in central London
This week on the olive magazine podcast we talk Christmas condiments, the rise and rise of fancy brunches, and where to grab the best food and drink in central London while Christmas shopping