Christmas ploughman's recipe
Ingredients
1 1/4 cups (200g) shredded cold cooked chicken or turkey
1 cup (180g) chopped ham
125g cream cheese
1 tablespoon chopped chives
275ml chicken consomme*
2 gelatine leaves*
8 pink peppercorns*
Wedge of cheddar, good-quality chutney, watercress leaves and crusty bread, to serve
Christmas ploughman's recipe
Method
Step 1
Place chicken or turkey, ham, cream cheese, chives and 100ml consomme in a food processor, and process until smooth. Spoon into small serving dishes or 1 larger dish, then smooth the top.
Step 2
Cover with plastic wrap and refrigerate.
Step 3
Place the remaining 175ml consomme 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 consomme pan from the heat, add gelatine and stir to dissolve. Allow to cool slightly.
Step 4
Uncover pate and press peppercorns onto surface, then cover with a thin layer of consomme mixture. Cover again and chill for 1 hour or until jelly is firm.
Step 5
Serve the pate (it will keep in the fridge for 2-3 days) as part of a ploughman's lunch with cheddar, chutney, watercress and crusty bread.
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