Chicken liver mousse with white wine and rosemary

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I like some DIY action when I host parties, like the blini table I had one year, and the crostinis with different spreads in jars in December.

Not surprisingly, my friends loved the smoked salmon spread (this is like the essence of Scandinavia, Hanna – oh yes!), whereas I prefer the deeper, more complex flavours of the chicken liver mousse. But when my friends had overcome the hurdle of the brown dull colour and tasted it, they also really enjoyed it!

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Chicken liver mousse with white wine and rosemary 

400 g chicken liver (approx 375 g with tendons removed)

1 shallots, finely chopped

1 clove of garlic, chopped

1 tbsp chopped rosemary

100 ml dry white wine

4 anchovies from a tin

100 ml homemade chicken stock

50-100 ml cream

 

Remove all tendons and chop the liver coarsely. Fry the onion until soft in butter and oil on medium heat. Add the garlic and rosemary, making sure the garlic does not burn. Add the wine and let some of it evaporate. Add the anchovies and let them melt. Turn up the heat and add the liver and fry until cooked through. Add the stock and let some evaporate but still keeping a good amount of liquid in the pan. 

Mix until smooth in a food processor. Add the cream little by little until desired consistency. Push through a fine sieve. Leave to cool and refrigerate. 

This year’s Christmas drinks party

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I had some of the girls over for Christmas drinks the first Saturday in December and it was so much fun! Last year I had a larger gathering with both girls and boys, but this year I just didn’t have enough time or energy to prepare something big, but rather than not organising anything at all I preferred to scale it down. I do hope I have more time and energy last year for a proper Christmas party with lots of canapés, but I’m not making any promises.

To start with we had prosecco (and quite a lot of it!) and savoury canapés, starting with warm crisps with browned butter, grated comté, lemon juice and cress. I love these so so much! I know it’s making crisps even unhealthier, but it is so worth it. I mentioned the browned butter right?!

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Thereafter I put out a little DIY project with crostinis. I had a large bag filled with crostinis and three jars on a silver tray with different spreads to put on top; bean spread with sage, hot smoked salmon spread (the girls favourite!) and a new version of chicken liver parfait (recipe to follow soon) and cornichons.

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After that I passed around a board of prosciutto parcels filled with cream cheese mixed with chopped sunblush tomatoes. It’s the easiest recipe ever (three ingredients!) but always goes down well.

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We then moved on to the hot food. First up were these puff pastry squares with mushrooms, grated cheese, creme fraiche and parsley. IMG_7468

Then the mini Janssons frestelse that all my London friends adore! Janssons frestelse is like a creamy potato bake (with grated potato) with anchovies. It sounds rather odd I know, but everyone who’s ever tried it loves it, I promise!

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Having finished the savoury canapés it was time for the sweets and glögg! I put it all out on the table at once to people cook pick and choose. The rocky road I made this year is probably the best one yet (recipe to follow), mainly because it has honeycomb in it and it really works!! I also tried to pretty them pieces up with snowflakes (which I tend to use on everything this time of year!) and edible glitter.

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I also served gingerbread with blue cheese, but this time I substituted Stilton for St Agur, which works even better.

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I also made these mini saffron pannacottas that I like to make every year – I’m so lucky my friends are happy to eat! 

 

 

Glögg party

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December was as usual crazy busy but I am glad I managed to squeeze in a little glögg party for a few friends one Sunday afternoon. It was windy and rainy outside so I had both mulled cider and homemade Swedish glögg (sweet mulled wine) to offer the guests when they arrived.

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I also made some lussekatter that we eat in Sweden on and around the 13th December when we celebrate St Lucia. They’re sweet buns with saffron rolled into certain shapes. As I was running out of time I also made some plain rolls with sugar pearls on.

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As a nod to the Christmas ham we have in Sweden for Christmas I applied the same mustard topping to a pork fillet which I then sliced and serve with a dollop of slaw with apple.

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These pixie potato bakes with anchovies are surprisingly popular among by British friends and one of my Christmas favourites too. 

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Homemade ginger thins with Stilton is a must with glögg.

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These crispy little almond shells are divine and best served with lightly whipped cream and strawberry jam. I brought the leftovers along to work and my colleagues (who also loved these) dubbed them a Scandinavian cream tea, which actually hadn’t crossed my mind before as for me they are a pure Christmas treat.

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The pork fillet with apple slaw was a real hit so I am happy I added a few substantial savoury nibbles to the sweet spread.

You find the links for the recipes in the text above and the new ones below.

Pork fillet with mustard spread, makes about 35 canapès

1 pork fillet/pork tenderloin, approx 400 g

butter and neutral oil for frying

salt, black pepper

50 ml English mustard

1 egg yolk

1 tbsp caster sugar

1 tbsp crisp bread crumbs

Remove and tendons and fat and brown on all sides in oil aand butter on high heat. Add salt and pepper. Place in the oven at 180C for 15-20 minutes. 

Mix mustard, egg yolk, sugar and bread crumbs in a bowl. Remove the pork from the oven and put the temperature on 200C. Spread the mustard paste onto the top of the pork and put it back in the oven for a further 5 minutes, until the mustard paste looks cooked and a little blistered. Remove from oven and leave to rest. Slice thinly and serve a dollop of slaw on each slice as a canapé. 

Slaw with apple, for 35 canapès

1/2 celeriac

2 large carrots

2 apples

3-4 tbsp Hellman’s or homemade mayonnaise

1/2 lemon, the juice

salt, white pepper

Peel and grate the root veg and apples. Mix the mayonnaise with lemon juice in a bowl. Add the grated mixture bit by bit and work the mayonnaise into it. It should just about hold everything together. Add salt and pepper. Place a dollop on each pork fillet slice and serve as a canapés.