Quick Pâté mousse recipe
information
If you do not have a blender or food processor, mash the ingredients together with a fork. Add a little cream or top of the milk if the mixture is very stiff.
ingredients
Serve with hot toast or crisp crackers as a starter or lunchtime or evening snack, or as part of a cold buffet.
2 x 200 g (7 oz) cans pork or chicker pate
175 g (6 oz) full-fat soft cheese with chives
3 tablespoons snipped chives
2 - 3 tablespoons brandy
freshly ground black pepper
few stuffed olives and small gherkins, to garnish
175 g (6 oz) full-fat soft cheese with chives
3 tablespoons snipped chives
2 - 3 tablespoons brandy
freshly ground black pepper
few stuffed olives and small gherkins, to garnish
method
1. Put all the ingredients, except the garnish, in a blender or food processor and work for several minute until smooth.
2. Spoon the mixture into individual serving bowls, or 1 large bowl.
3. Cover and refrigerate for sever, hours or overnight.
4. Remove from the refrigerator 30 minutes before serving to allow to come to room temperature. Garnish with stuffed olives and gherkins
2. Spoon the mixture into individual serving bowls, or 1 large bowl.
3. Cover and refrigerate for sever, hours or overnight.
4. Remove from the refrigerator 30 minutes before serving to allow to come to room temperature. Garnish with stuffed olives and gherkins
serving amount
serves 4 - 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
