Chicken & Port Paté
Serves 8
   4 tbsp butter, softened
   300g chicken livers, trimmed
   2 spring onions, finely chopped
   2 tbsp port

Heat half the buffer in a frying pan: cook livers, in batches until just browned. Add spring onions and cook, stirring until tender. Add port: cook, uncovered, until almost all of the liquid has evaporated. Blend or process the mixture until smooth. Blend again with remaining butter until smooth. Transfer to a bowl and refrigerate for at least 2 hours before serving.
Chicken & Port Paté | Watermelon & Feta Bites | Cucumber Ribbons & Prawns
4 Ingredients tasting plate.


Watermelon & Feta Bites
Makes 24
   ½ seedless watermelon
   24 mint leaves
   2 tbsp caramelised balsamic vinegar
   200g feta cheese, cut into even cubes

Cut watermelon into 2cm cubes and place on a serving platter. Top with a cube of feta and a mint leaf. Spear all with a thin toothpick and lightly drizzle with caramelised balsamic vinegar.
Tip: If you don’t have caramelised vinegar simply make your own: Pour ½ cup balsamic vinegar into a small frying pan and add 2 tbsp brown sugar over medium heat reduce until syrupy and allow to cool.


Cucumber Ribbons & Prawns
Makes 12
   12 cooked prawns
   1 cucumber
   2 tbsp sweet chilli sauce

Shell and devein prawns, leaving the tail intact, then rinse under cold running water. Trim ends from the cucumber and using a vegetable peeler, peel long, thin ribbons from
cucumbers: discarding the seedy centres. Lay the prawns on a serving plate, snake the ribbon to form 3-4 rolls then lay atop the prawn. Skewer each and drizzle gently with
sweet chilli sauce. Serve immediately.

Recipes from: 4 Ingredients Christmas. By Kim McCosker. Simon & Schuster, $29.99.
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