Festive Finger Food
Over a year ago
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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
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Description
Christmas canapés with chicken pate and dollops of onion relish.
Method
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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.
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