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1 kg chicken livers
16 tablespoons (320grams) butter
4 medium onions chopped
4 cloves garlic crushed
4 teaspoons chopped parsley
2 teaspoons ground bay leaves
2 teaspoons thyme
Salt and pepper to taste
4 tablespoons (80ml) Brandy

Trim chicken livers, chop and set aside.

Melt 8 tablespoons of butter in a pan, add onion and garlic and sauté 2 – 3 minutes.

Add chicken livers and cook 5 – 6 minute, sprinkle with parsley, ground bay leaves, thyme, salt and pepper and cook, stirring 2 – 3 minutes.

Add remaining butter, stir until melted, and then turn mixture into a blender.

Add brandy and blend until smooth. Pack into a mould or 2 – 3 small moulds.

*Note*
You can halve the mixture if you are only expecting a small number of guests. However if you choose to make this full batch of Pate, I found that I was able to freeze the mixture for up to 2 weeks before using.

Tarragon Trout

2 trout with heads on (8−10 oz.)
1/4 cup water
1/4 cup olive oil
1/2 tablespoon tarragon leaves
1/2 cup white vinegar
1 tablespoon Dijon mustard
1/2 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine tarragon leaves and vinegar in a saucepan and bring to a boil. Cool, and add the remaining ingredients. Pour the marinade over the trout. Refrigerate for 3−4 hours. Cook the trout on a charcoal grill for 3 to 4 minutes brushing occasionally with marinade.

About The Author
Cafe Hobson
Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice. For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson

Baked Seafood Au Gratin

1 onion, chopped
1 green bell pepper, chopped
1 cup butter
1 cup all−purpose flour
1 pound fresh crab meat
4 cups water
1 pound medium shrimp, peeled and de-veined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
dash hot red pepper sauce
1/2 cup grated Parmesan cheese

Lightly grease one 13×9x2 inch baking dish. In a heavy skillet, saute the onion and the pepper in 1/2 cup of the butter or margarine. Cook until tender. Stir in 1/2 cup of the flour and cook over medium heat for 10 minutes, stirring frequently. Add the crabmeat and stir well. Press this mixture into the bottom of the prepared baking dish and set aside.

In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup of the cooking liquid and set the seafood aside.

Preheat oven to 350F. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour.

Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Add the cooked seafood and stir gently.

Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.

About the Author: Cafe Hobson
Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice. For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson

Trout with Red Onion and Orange Relish

1 − 1 1/3−pound trout, boned, cut in half lengthwise
yellow cornmeal
salt and pepper to taste
1 medium orange
3 tablespoons chopped fresh mint
2 tablespoons olive oil
2/3 cup chopped red onion
2 tablespoons white wine vinegar

Grate 1 teaspoon peel from orange. Cut off remaining peel and discard.

Cut orange into 1/2−inch pieces. Mix orange pieces, peel and mint in small bowl. Heat 1/2 tablespoon oil in heavy large skillet over medium heat. Add onion, then vinegar. Toss until just heated through, about 1 minute. Add onion mixture to orange mixture (do not clean skillet). Season relish with salt and pepper.

Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal. Heat remaining 1 1/2 tablespoons oil in same skillet over medium−high heat. Add fish and sauté until crisp outside and just opaque in center, about 4 minutes per side. Transfer fish to plates; top with relish.

About The Author
Cafe Hobson
Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice. For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson

Turkey Meatballs with Cranberry
by: Paul Curran

Christmas recipe serves: 4

Preparation time: 15 minutes
Cooking time: 10 minutes
Calories per serving: 875

Suitable for freezing after step 3

Christmas recipe ingredients
Sherry or balsamic vinegar, 15 ml (1 tbsp)
Caster Sugar, 10 ml (2 tsp)
Salt and pepper
Olive oil, 120 ml (8 tbsp)
Cranberries, fresh or frozen 50 g (2 oz)
Celery, 125 g (4 oz)
Walnuts, toasted 50 g (2 oz)
Turkey, roasted meat 450 g (1 lb)
Garlic cloves, 2
Olive oil, 15 ml (1 tbsp)
Fennel seeds (optional), 10 ml (2 tsp)
Oregano, dried 10 ml (2 tsp)
Cranberry sauce, 30 ml (2 tbsp)
Breadcrumbs, fresh 125 g (4 oz)
Eggs, 2
Parmesan cheese, freshly grated 50 g (2 oz)
Oil
Green salad

Christmas recipe instructions

1. Chop the turkey, walnuts and celery into small pieces. Crush peeled garlic. Cook the oregano, fennel seeds, garlic and celery in oil for about five minutes. Then add the cranberry sauce. leave to cool.
2. Add salt and pepper to the vinegar and sugar, mix in the oil and cranberries. Heat to boiling, cook for 1 minute and leave to cool.
3. Combine salt and pepper, parmesan cheese, walnuts, eggs, breadcrumbs, celery mixture and turkey. Split into twelve golf-sized meatballs.
4. Deep-fat fry the meatballs until golden brown (about 4 minutes). Place them on kitchen towel paper to soak up the oil and serve onto green salad sprinkled with cranberry dressing from step 1

About the Author
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts for Christmas, bringing you recipes and unique gifts for Christmas including their collectibles and Russian gifts stores. Send blank email to santa-52@aweber.com for free Xmas gags recipes.

Lamb with Chestnut and Tomato Relish
by: Paul Curran

Christmas recipe serves: 6
calories per serving: 450
preparation time: 15 minutes
cooking time: 20 minutes
not suitable for freezing

Christmas recipe ingredients:
chestnuts, peeled cooked, 175 g (6 oz)
tomatoes, cherry 75 g (3 oz)
bacon, rindless streaky, 175 g (6 oz)
lamb, 3 racks trimmed, 900 g (2 lb)
garlic, 3 cloves
pepper
olive oil, 100 ml (4 fl oz)
parsley, finely chopped fresh, 60 ml (4 tbsp)
caster sugar, 10 ml (2 tsp)
balsamic vinegar, 30 ml (2 tbsp)
garnish, flat leaf parsley

Christmas recipe instructions:
1. Rub the lamb with garlic and finely coat with pepper. Cut the tomatoes in half and the chestnuts into rough pieces.
2. Cook the lamb racks, having placed the bacon on top, at gas mark 9 (240 degrees centigrade, 475 F) for about 20 minutes or for about 30 minutes for well done.
3. For the relish; mix balsamic vinegar, sugar, parsley and the remaining garlic (peeled and crushed) with the olive oil. Then add the cherry tomatoes and chestnuts.
4. To complete the relish add the liquid from step 2 to the step 4 product.
5. Serve the lamb in six pieces wity the relish, garnished with parsley.

About the Author
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts for Christmas, bringing you recipes and unique gifts for Christmas including their collectibles and Russian gifts stores.

Salmon Pate
1 cup salmon, flaked
1 pkg. (8 oz.) cream cheese, room temperature
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1 teaspoon onion, grated
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon liquid smoke

Garnish:
almond slices
1 olive
Celery

Mix salmon with all of the other ingredients. Press into a fish shaped mold or shape by hand as such. Garnish fish with almond slices to resemble scales. Slice green olive for eye and thin strips of celery for tail. Garnish top with parsley.

Chill at least 1 hour before serving.

About The Author
Cafe Hobson
Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice. For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson