Pâté Nadolig
(Christmas Pâté)

Origin: Welsh      Period: Traditional

Original Recipe

Addasiad o bâté traddiodiadol cyw iâr yw hwn, sydd yn defnydio iau twrci a/neu iau gwydd ynghyd â iau cyw iâr ac ychydig o sbeisiau Nadoligaidd i wneud pâté tymhorol. Fe'm magwyd ar fferm a dyma un o'r ffyrdda ddefnyddiwn i wneud cymaint ag y gallwn o'r ffowlyn Nadolig.

Cynhwysion

110g o iau ffolwyn cymysg (twrci, gwydd ac iâr etc)
110g o fenyn wedi halltu
4 clof o arlleg wedi eu torri
pinsiad o berlysiau sych cymysg
halen a phupur i flasu
2 ddeilen llawryf
1 llwy fwrdd o frandi
3 llwy fwrdd o hufen dwbwl
gratiad o nytmeg
pinsiad o sinamwn
croen 1/2 oren wedi ei ratio'n fân
1 llwy fwrdd o sudd oren

Ychwanegwch y menyn i badell a choginiwch nes ei fod wedi toddi yna ychwanegwch yr iau, y garlleg, dail llawryf, perlysiau, y sbeisiau a'r croen oren. Coginiwch an funud yna ychwanegwch y sudd oren a daliwch i goginio nes fod yr iau yn dyner.

Tynwch oddi ar y gwres a gadewch i'r gymysgfa orffwys ac oeri am 10 munud. Tynnwch y dail llawryf a throsglwyddwch gweddill cynnwys y badell i brosesydd bwyd gan ei brosesu nes yn llyfn. Ychwanegwch halen a phupur i flasu cyn arllwys y brandi a'r hufen dwbwl i fewn.

Proseswch y cyfan i gymysgu yna trosglwyddwch y pâté i ddesgil wedi ei iro â menyn. Trosglwyddwch i oergell a gadewch yno new ei fod wedi caledu. Ychwanegwch ychydig o bupur du a chennin syfi am ben y pâté a gweinwch fel pryd cyntaf gyda thost.

English Translation

This is an adaptation of a traditional chicken liver pate that uses turkey or/and goose livers along with chicken live and a few Christmasy spices to form a seasonal pâté. I was raised on a farm and this is one of the ways I was able to make the most of the Christmas bird.

Ingredients:

110g mixed bird livers (turkey, goose, chicken etc)
110g salted butter
4 garlic cloves, chopped
pinch of mixed dried herbs
salt and black pepper, to taste
2 bayleaves
1 tbsp brandy
3 tbsp double cream
a grating of nutmeg
pinch of cinnamon
finely-grated zest of 1/2 orange
1 tbsp orange juice

Method:

Add the butter to a pan and fry until melted then add the livers, garlic, bayleaves, herbs, spices and orange zest. Fry for 1 minute then add the orange juice and keep cooking until the livers are tender.

Take off the heat and allow the mixture to rest and cool for 10 minutes. Remove the bayleaves and transfer the remaining contents of the pan to a food processor. Pulse or biltz to a smooth paste then add the salt and black pepper along with the brandy and double cream.

Process the mixture to combine then transfer the pâté to a container that's been greased with butter. Transfer to the refrigerator and leave there until it has set. Add a little cracked black pepper and chopped chives on top of the pâté then serve as a starter with slices of fresh toast.

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