Chicken livers cooked in heaps of butter and an alcoholic beverage, such as sherry, and compact into a tight mold to eat with warm toasted breads was my idea of heaven.
Over the past 3 or 4 years as my interest in food has developed I have moved on from the traditional meat pate to other vegetable and fish varieties.
It was at The Old Red Lion that I first made mushroom pate to go on the main menu. So easy and quick to make and so tasty.
|Mushroom Pate, Onion Chutney and Toast|
|Eli's Smoked Salmon Pate with Cucumber, Cress and Celery salad and Toasted Breads|
I used a similar concept to the mushroom pate recipe and fried off some chopped shallots and garlic in a pan in a rather generous helping of butter!
I peeled and grated the parsnip and added to the pan with some salt and pepper. Not really knowing how much horseradish to put in, as I hadn't used it in it's raw form before, I grated 2 heaped tablespoons and added to my mixture in the pan. Adding more butter, so that the parsnip didn't burn, I left to cook until soft. This was probably about 10 minutes.
I transferred the mixture to the food processor and added a small tub of cream cheese and whizzed to a smooth paste.
The taste was lovely, although I did add a teaspoon of horseradish cream from a jar as it needed just a little more taste.
I served the pate on a bed of roasted, mixed veg and toasted sourdough.
|Parsnip and Horseradish Pate served on a bed of roasted vegetables with toasted sourdough|
The customers loved it!
I was surprised how many people ordered it but so pleased with the feedback.
Would definitely recommend you try this one!
I have now made 2 batches and they have flown out of the kitchen .