12 thin slices cooked ham
225 g (8 oz) smooth liver pate
3 tablespoons medium-dry sherry
2 tablespoons single cream
salt and freshly ground black pepper
225 g (8 oz) smooth liver pate
3 tablespoons medium-dry sherry
2 tablespoons single cream
salt and freshly ground black pepper
method
1. Put the pate in a bowl and mash it lightly with a fork.
2. Add the sherry and cream and mash well into the pate until the mixture is smooth. Season with salt and pepper to taste.
3. Divide the mixture between the 12 slices of ham, spreading it evenly over each slice with a knife.
4. Carefully roll up each slice of ham as tightly as possible and secure with a cocktail stick.
2. Add the sherry and cream and mash well into the pate until the mixture is smooth. Season with salt and pepper to taste.
3. Divide the mixture between the 12 slices of ham, spreading it evenly over each slice with a knife.
4. Carefully roll up each slice of ham as tightly as possible and secure with a cocktail stick.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
