Spruce Up Your Festive Feasts
With Castle MacLellan's Luxury Pâtés
Castle MacLellan is offering food lovers top tips on how to make festive entertaining easier, but just as indulgent, with a selection of mouth-watering recipe and canapé ideas using their luxurious premium pâtés.
Made from the finest Scottish ingredients, sourced from local independent producers, Castle MacLellan’s core range of pâtés comes in five delicious varieties, ideal for hassle free Christmas feasts and New Year party snacks. Each flavour provides simple recipes to inspire quick and easy dishes and stylish, flavoursome canapé suggestions.
Rannoch Smoked Duck Pâtéwith Bramley Apple Jelly– A deliciously smooth duck liver pâté with pieces of Rannoch smoked duck, complemented by locally produced Bramley apple jelly and aromatic tarragon
Chicken Liver Pâté with Scottish Heather Honey– A smooth, rich and creamy chicken liver pâté enhanced with the sweetness of Scottish heather honey
Scottish Smoked Salmon Pâté with Lemon Juice and Horseradish– Ablend of Scottish smoked and poached salmon, enriched with cream, lemon juice and horseradish
Luxury Orkney Crab Terrine with Lemon Juice and Galloway Mustard– A luxurious blend of Orkney crab enriched with créme fraiche and enhanced with lemon juice and locally produced Galloway mustard
Oven Roasted Mushroom Pâté with Garlic & Thyme – A rich, creamy, oven roasted mushroom pâté made with full fat soft cheese and créme fraiche, and seasoned with a hint of garlic and thyme (suitable for vegetarians).
For hosts who want to impress with their festive banquets, Castle MacLellan pâtés can be used to create impressive but easy to prepare dishes and warming winter fare. The on-pack suggestions feature mouth watering recipe ideas such as Mini Duck En Croutes With Beetroot Chutney or Orkney Crab Spring Rolls.
The luxury pâtés are also great served as a snack straight from the fridge, making ideal and stylish canapés for New Year celebrations. Simply top artisan oatcakes, blinis and brioche with your favourite flavours or serve sandwiched between palmiers or smothered on fresh crusty bread.
Castle MacLellan has been making the finest fresh luxury pâtés since 1982 and is dedicated to sourcing the very best local ingredients from small, independent companies rooted in Scottish heritage and provenance. The company remains an established and trusted brand, working with a number of local suppliers, which include Rannoch Smokery and The Orkney Fisherman’s Society.
Castle MacLellan pâtés are available in supermarkets throughout theUKincluding ASDA, Sainsbury’s and Waitrose as well as independent stores priced from around 99p to £2.35.
For further information and more recipes please see www.castlemaclellan.co.uk
Castle MacLellan Foods began over 29 years ago, selling pâtéfrom a small deli in Dumfries and Galloway. It became part of the Kavli group, a Scandinavian business, uniquely owned by the Kavli Trust, in 1997. The charitable organisation was set up by the Kavli family in the 1960’s to continue the good works of the founder, Olav Kavli. Profits from the group’s commercial activities are used to support good causes both in the UK and around the world – ranging from disaster relief and fair-trade projects, to dementia research and the support of education and cultural projects.
Mini Duck En Croutes with Beetroot Chutney
Cut two discs of puff pastry approx 40mm. Spoon smoked duck pâté into the centre of one of the discs and add a teaspoon of beetroot chutney. Brush edges of pastry with wash, place the other pastry disc on top and seal. Brush with egg wash and make a small hole in the top and bake in a moderate oven.
Garlic and Chicken Ciabatta
Brush the ciabatta with garlic butter and spread with chicken liver and heather honey pâté, sprinkle with parmesan and place under the grill.
Smoked Duck Spring Rolls
Layer three rectangles of filo pastry, brushed with melted butter. Place pâté along the centre, fold pastry end in and roll. Brush with butter and bake.
Crab Pasta Bake
Mix Orkney Crab Terrine with cream and cooked pasta. Place in a casserole dish. For the topping mix crème fraiche with mature cheddar, season and spread over the top of the pasta and bake.
Smoked Salmon Parcels
Take a helping of salmon pâté and spoon onto a strip of smoked salmon. Roll up and serve with chilled asparagus tips.
Stuffed Chicken Breast
Cut a pocket into the top of a chicken breast with a sharp knife. Place half a tub of pâté in the pocket, wrap inParmaham, sprinkle with mozzarella and bake.
Quick Mushroom Sauce
Dilute the pâté with single cream, chicken, beef or vegetable stock. Simmer. Add brandy or white wine to create sauce to pour over steak.