Norwegian Christmas Pate / Julepostei

A Norwegian Christmas buffet classic found on matprat.no
Norwegian Christmas Pate / Julepostei

Pates should be generous in ingredients and taste. This pate is not hard to make and it is always a hit on the Christmas buffet.

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Pâté de Campagne – French Pâté / Fransk Postei

A classic French pâté recipe found in “Berømte Retter”
(Famoud Dishes) published by
Ernst G Mortensens Forlag in 1970

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The principle of a French pâtés – a mixture of meat (or fish), herbs, lard, wine etc., cooked in a casserole dish or in a puff pastry – was launched in France as early as the Middle Ages. The best and finest pâtés comes from South West France – Perigord and Armagnac. The trick to making a pâté consists in finding good harmony and balance between taste and aroma. A good pâté will not taste significantly of just one ingredient, but should be an aromatic, indefinable whole.

These pâtés are always eaten cold, it makes the favours come together the best. A pâté should preferably be made the day before it is to be served. It can be stored for up to one week in the refrigerator and served as an appetizer, an evening meal or as sandwich spread.

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Small Chicken Pâtés / Små Kyllingposteier

A classic Christmassy buffet pâté from “Forretter” (Starters)
published by Hjemmets Kokebook Klubb in 1982.
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As I’ve mentioned before, Scandinavian Christmas buffets are serious stuff, copious dishes and nothing but the best. These chicken pâtés would fit right in on such a buffet.

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See this and lots of other delicious recipes on:
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