Bread recipes
45 minutes
Bread quiche

1. Melt the butter in a pan. Add the onion, garlic and sage and cook slowly until the onion is soft. Add the chicken livers and cook for 5 minutes. Add the cream and cook for a further 5 minutes. Cool, then blend until smooth and season.
2. To make the sherry jelly, soften the gelatine powder in the water until spongy. Heat the sherry in a saucepan and whisk in the gelatine. Allow to cool.
3. Spoon the pâté into a bowl, carefully pour over the jelly and garnish with the bay leaves or thyme and cucumbers. Chill for 6 hours or overnight.
Cook's note: You can substitute the sherry with sweet dessert wine.
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Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude