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Pâté Nadolig (Christmas Pâté)
Pâté Nadolig (Christmas Pâté) is a classic Cymric (Welsh) starter for a pate made from the livers of your Christmas bird (whether turkey or duck). The full recipe is presented here and I hope you enjoy this classic Welsh version of: Christmas Pâté.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
6
Rating: 
Tags : Chicken RecipesFowl RecipesMilk RecipesBritish RecipesCymric/Welsh Recipes
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
Dull:
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 blitz 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.
Find more Christmas Recipes Here
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