To celebrate the return of the range, which complements its core
selection of luxury Scottish pâtés, the company has developed a
number of tasty recipes. The collection includes mouth-watering meals
and canapés that demonstrate how the much-loved product can be used
to make show stopping festive treats, as well as being the perfect
topping for oatcakes, crackers and blinis.
The recipes include Mini Duck, Port and Plum Chutney Pies with a
delicious ham hock and pâté centre encompassed in a golden pastry
crust; crispy Chicken Parcels with cranberry sauce; and gourmet
Salmon Cakes with a warming pinch of nutmeg.
The convenient Christmas pack is designed to allow the pâté to be
easily turned out onto a plate as part of an elegant buffet spread.
Made from the finest Scottish ingredients, the seasonal range comes
in three delicious varieties:
Chicken Pâté with Brandy - soft, indulgent and enriched with butter
cream and brandy, delicately finished with hints of thyme and sweet
notes from the Galloway Bramley apple jelly.
Duck Pâté with Port - a smooth, rich,
decadent and very “moreish” duck liver pâté with hints of sweet
ruby port.
Smoked Salmon Terrine - a luxurious blend of smoked and poached
salmon, cream cheese and crème fraiche, delicately flavoured with
horseradish and lemon.
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 Christmas pâtés range is available in supermarkets
and independent stores throughout the UK from the end of November,
priced around £2.99.
Ingredients:
500g Packet Short Crust Pastry
1. Preheat the oven
to 200oC.
2. Roll out the
pastry to the thickness of a pound coin. Cut out 8x9cm circles of
pastry for the base and 8x7cm circles for the top of the pie.
3. Take a muffin tray
and brush the moulds with a little oil. Push the pastry base into the
muffin case.
5. Spread a thin layer of the Castle MacLellan Duck
Pâté on top using about a tsp on each pie. Then drop the same
amount of chutney onto top.
6. Brush the outer edge with milk/egg and add a
pastry lid. Pinch the sides to seal and make a small hole in the top.
Ingredients:
1.
Preheat the oven to 200’C
2. Scoop the pack of Castle
MacLellan Chicken Pâté with Brandy into a
mixing bowl and stir in the cranberry sauce.
3. Lay a sheet of filo pastry on
a lightly floured surface and brush with melted butter. Work quickly
as the pastry will start to dry out.
4.
Place a quarter of the pate mix in the centre and pull the diagonal
corner to the middle to form a parcel.
5.
Pinch the pastry in around the pate
and let the top fall over.
6.
Brush the parcels with butter again and place in a small muffin tin.
8.
Bake the parcels for 10 minutes or until pastry is crispy and golden.
9.
Once removed from the oven place on a
piece of kitchen paper to absorb any excess butter.
10. Serve and
enjoy.
Ingredients:
1 Pack of Castle MacLellan Smoked Salmon
Terrine
1/2 Spring Onion
Pinch of Nutmeg
35g Breadcrumbs
1tbsp of Flour
1tbsp of Olive Oil
Salt and Pepper
1/2 Spring Onion
Pinch of Nutmeg
35g Breadcrumbs
1tbsp of Flour
1tbsp of Olive Oil
Salt and Pepper
1.
Finely chop the spring onion.
3.
Add the spring onion and mix well.
7. Coat bottom of frying pan
with olive oil and fry the cakes over a medium/high heat for 2-3
minutes on each side until golden brown.
8.
Serve immediately with lemon wedges and sweet chilli sauce.
