These are ideal for your Summer parties, they are quick and easy and keep well for a few days in the fridge, so make them the day before, they actually taste better when left for 24 hours.
Mushroom Pâté
A rich, slightly garlic flavoured pâté. If you prefer you can use light soft cheese and fry the mushrooms in a generous splash of mild olive oil.
Serves 6
20g butter
6 shallots, chopped
350g mushrooms, sliced
Salt to taste
1 garlic clove, grated
150g cream cheese
2 tbsp single cream
Black pepper to taste
Method
Heat the butter gently in a large frying pan and add the shallots. Fry until just soft.
Add the mushrooms and garlic and salt to taste and fry until most of the mushroom liquor has evaporated.
Place the mushroom mixture in a food processor with the cream cheese and cream and black pepper. Blend until smooth
Spoon into ramekins and wrap in cling film. Chill in the refrigerator until needed.
Stilton Cheese Pâté
This is my favourite, it is a luxurious pâté that although it is a strange colour it tastes wonderful. Use white Stilton for this recipe .
Serves 4
Ingredients
250g white Stilton
60g butter
4 tsp port
Pinch nutmeg
1/2 tsp English mustard
100g butter
Mash the cheese and 60g butter together in a bowl and mix in the port, nutmeg and mustard.
Spoon the mixture into ramekins or 1 larger dish.
Melt the 100g butter and pour over the cheese pâté.
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