Vegetable Pate Recipe
Ingredients
250 g (9 oz) chicken meat
1 small onion, peeled
1 small leek
2 celery sticks
200 g (7 oz) trimmed spinach
2 garlic cloves, chopped
1 tablespoon chopped mixed rosemary, thyme and parsley
1 egg, plus
1 egg white
1 tablespoon brandy
freshly ground black pepper
3 teaspoons Worcestershire sauce
150 ml (1/4 pint) plain unsweetened yogurt
Directions
1. Mince the chicken, onion, leek and celery together with the spinach. Add the garlic and herbs.
2. Lightly beat the egg with the egg white and mix with the brandy, pepper, Worcestershire sauce and yogurt. Stir into the vegetable mixture.
3. Turn into a greased terrine, cover with greased foil and bake in a roasting tin half filled with water for about 1 1/4 hours.
4. Cool and refrigerate for 12 hours before serving.
2. Lightly beat the egg with the egg white and mix with the brandy, pepper, Worcestershire sauce and yogurt. Stir into the vegetable mixture.
3. Turn into a greased terrine, cover with greased foil and bake in a roasting tin half filled with water for about 1 1/4 hours.
4. Cool and refrigerate for 12 hours before serving.
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