You probably still have a few Christmas leftovers.
You’re probably going to need something to snack tonight on as you fill your face with ridiculous amounts of cheap domestic champagne (or should that be bubbles? I know it should definitely be bubbles. Not Mr Bubbles though – he was a very dirty man with some very nasty hobbies from back in the 80’s), so when you empty your stomach over the hedge at 1am there is actually something in there and you don’t end up turning yourself inside out like a dirty sock.
You really don’t care about my year in summary, so I’ll just get in and out plenty fast and leave you with one final recipe (and no unexpected pregnancy – that’s a different type of in and out) for 2016.
I would kinda hope that if you don’t have leftovers it would be obvious that you can cook some meat specifically for it… but hey, I’m certainly not holding my breath…. And you shouldn’t either, because if you do you could die from suffocating.
(Yep. I know that is 4 things. That whole counting thing gets me every time. And then I can’t even be assed to go back to the top of the page and change the 3 to a 4, but instead I write a paragraph about how special I am and you get to smile smugly to yourself as you realise your life aint actually that bad)
*must remember to be nicer to stupid people in 2016*
250g leftover roast chicken or goose, roughly chopped
250g leftover Christmas ham, roughly chopped
½ cup of stuffing or a few cooked chicken livers if you have some
a few elves and/or reindeer if there are still some about and you need to get them the fuck out of your face
a bit of leftover Christmas cheer… although, that’s probably well and truly gone by now
¼ cup aioli
a handful of mixed herbs such as parsley, sage and thyme, chopped
100g butter, melted
seasoning (or just wait a little longer until the credit card bills start rolling in and then you can season it with your own glistening tears)
• Blitz meats in a food processer until you have a coarse paste
• Add all ingredients except butter and pulse until combined. Don’t go too far with the pulsing here because you want the pate to have a little texture
• Check seasoning. Cry a little more if it needs it
• Scoop pate into something that will hold it… enamelware seems to be quite trendy at the mo’. Top with a few extra herbs (if you have some left. It’s not like I told you to reserve some or anything. soz) and melted butter and place in the refrigerator to set for 15-20 minutes
• Serve with crusty bread and pickled things from the garden
• Seriously, happy New Year folks. Thanks for all of the fun in 2015. It’s been ripping!