Why not tempt your taste buds this festive season with a creative alternative to chicken liver and snoek pate.
What you will need:
For the pate:
- 200g of streaky bacon, finely chopped
- 50g of butter
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 4 sprigs of thyme, finely chopped
- 10g of dried porcini mushrooms soaked in hot water
- 500g of assorted exotic mushrooms (king oyster, enoki, shitake etc), chopped
- 30 ml of cognac, brandy or dry sherry
- +/- 125g of full fat cream cheese ( add more if you enjoy a creamier pate)
- Freshly ground salt and pepper to taste
For the topping:
- 30 ml melted butter
- a few small sprigs of thyme
You will then:
In a large heavy based frying pan, fry the bacon until crispy.
Remove from the pan.
Saute the onion, garlic and thyme in the butter until softened and fragrant.
Add the mushrooms and saute until browned and softened.
Squeeze excess liquid out of the soaked porcini mushrooms and add to the pan.
Fry for a few more minutes.
Add the cognac and simmer until the cooking liquid is almost completely reduced.
Remove from the heat and allow to cool slightly.
Place the onion and mushroom mixture into a food processor together with the bacon and cream cheese.
Blend until it resembles a chunky pate consistency.
Season to taste and blend some more.
It should be smooth with a few coarse bits of mushroom and bacon.
Spoon into ramekins use the back of a spoon to smooth out the mixture.
Garnish with a sprig of thyme and pour a thin layer of melted butter over the surface of each one.
Chill for at least 40 minutes before serving.
Can be prepared up to 3 days in advance.
Serving suggestion: spread generously onto garlic bruschetta.
Recipe: Bits of Carey.
