CHRISTMAS PLOUGHMAN'S



You will need to make it ahead. You need to cook the chicken or turkey ahead (if you are not using leftovers) and then you need at least one hour for the gelatine to set in the fridge. I served it with big chunks of bread or croutons which I baked in the oven with some mixed Italian herbs and spices, manchego cheese and home-made kumquat chutney. 
 


INGREDIENTS
1 1/2 cups (200g) cold cooked chicken or turkey, shredded
1 cup (180g) ham, chopped
125 g cream cheese
1 Tbsp chives, chopped
275 ml chicken consommé
2 gelatine leaves
8 pink peppercorns
wedge of cheddar, good-quality chutney, watercress leaves and crusty bread, to serve

METHOD:
Place the chicken or turkey, ham, cream cheese, chives and 100 ml chicken consommé in a food processor, and process until smooth.
Spoon into small serving dishes or one larger dish and smooth the top. Cover with plastic wrap and chill.
Place the remaining 175 ml consommé in a saucepan over medium heat until just below simmering point. Meanwhile, soak the gelatine leaves in cold water for 5 minutes to soften, then squeeze out excess water. Remove the consommé pan from the heat, add the gelatine and stir to dissolve. Allow to cool slightly.
Uncover the paté and press the peppercorns onto the surface then cover with a thin layer of the consommé mixture. Cover again and chill for 1 hour, or until the jelly is firm.
Serve the paté (it will keep in the fridge for 2-3 days) as part of lunch with cheddar, chutney, watercress and crusty bread.

Serves 4-6

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