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    Wednesday, December 16, 2015

    Christmas ploughman's recipe

    Christmas ploughman's recipe
     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
    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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    Item Reviewed: Christmas ploughman's recipe Rating: 5 Reviewed By: Mrs. Chef
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