Cheese and Herb Pâté recipe
information
If you don't eat all this divine Pâté, created by John Tovey of the Miller Howe Hotel in the English Lake District,
just by constant "tasting", you will find it amazingly versatile —
as a vegetable stuffing, a spread, slipped under the skin of a chicken before roasting, with fruit,
as a dressing for hot vegetables, stuffing for veal or pork, on grilled meats. Use any available fresh herbs.
ingredients
140 g (5 oz) butter, melted
3 cloves garlic, crushed
7 g (1 tbsp) finely chopped parsley
7 g (1 tbsp) chopped chervil
7 g (1 tbsp) finely chopped chives
450 g (1 lb) cream cheese
salt and pepper
3 cloves garlic, crushed
7 g (1 tbsp) finely chopped parsley
7 g (1 tbsp) chopped chervil
7 g (1 tbsp) finely chopped chives
450 g (1 lb) cream cheese
salt and pepper
method
1. Melt the butter slowly and leave it to cool a little.
2. Combine all the other ingredients and gently fold in the cooled butter.
3. Pot it and refrigerate it until needed.
4. It keeps for several weeks if well wrapped. Use as required.
2. Combine all the other ingredients and gently fold in the cooled butter.
3. Pot it and refrigerate it until needed.
4. It keeps for several weeks if well wrapped. Use as required.
serving amount
makes approx. 500 g (1 1/4 lb
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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.
