The Maze Grill Hong Kong has some interesting menus on offer for Christmas and New Year! You might decide not to spend the festive season with the delicious menu on offer by the Maze Grill Hong Kong and not forgetting the wonderful view but you decide to stay at home and cook up a storm.
So, how about a quick and easy South African Chicken Liver Pate with freshly made Melba Toast? This time no LotusGrill BBQ is needed.
Ingredients: CHICKEN LIVER PATE
500gr chicken livers
¾ tablespoons butter
1 small clove garlic, crushed
1 teaspoon dried thyme
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
3 tablespoons cream
2 and a half tablespoons sherry
Kalahari Salt and Malabar Pepper to taste
Instructions:
Trim the liver, of fat, if necessary. Melt 3 tablespoons of butter in a pan and sauté the liver, onion and garlic until the liver is cooked. Sprinkle with the thyme and set aside to cool slightly.
Liquidize or blend the liver-onion mix with the lemon juice, Worcestershire sauce, cream, sherry and a little salt and pepper, until smooth and creamy. Adjust the consistency with a tablespoon or two of boiling water if necessary. Adjust the flavouring to taste and scoop the pate into medium size bowls.
Melt 4 tablespoons of butter and gently pour over the surface of the pate to prevent discolouration. Cover and refrigerate for at least a day before serving so that the flavours blend and mellow.
Ingredients: MELBA TOAST
1 slice of white bread per person
Instructions:
Cut the crusts off the bread. Then toast in a toaster. Take out and cool. Once cool, carefully slice through so that you now have 2 slices from 1 slice. Place the toasts on a baking sheet with untoasted side facing the grill. Then toast until slightly brown. Serve immediately.
Serve the Chicken Liver Pates with the fresh Melba Toast and a glass of Champagne. You might not have the views of the wonderful Hong Kong Harbour and the luxury of a Maze Grill Hong Kong menu, but you do have your own specially made starter to impress your festive season guests. I will be making this for my guests in South Africa.
