With the summer holiday on my viewing of Quiency (apparently it wasn't suicide it was muuurrderr!!!) and murder she wrote (apparently Jessica didn't do it) is in full swing, oh and discovering little things like for example how small my actual face is seriously its like a risen on a stick! And yes I really do have that much time on my hands.
Anyway this recipe is from the somerfield magazine, this is the second time I've made this and I will say that look for a good smooth pate to use as a base, I added a good handful of cooked mushrooms and a crushed clove of garlic to bulk it up into a full dinner. I served this up with home made bread and salad.
ingredients
4 rashers of unsmoked streaky bacon
175-200g chicken breasts - cooked, ( I baked mine in the oven with whole cloves of garlic, dried parsley and a dash of lemon juice) when cooked leave to cool and then shred.
170g Brussels and garlic pate
30ml fresh parsley chopped
Extra - a good handful of cooked mushrooms and garlic
finely snip the bacon and fry over a medium heat until the fat starts to run then increase heat and cook for another 3 minutes.
Put the Brussels in a large bowl and soften with a wooden spoon. Strain the hot fat into the pate mixing well, if you cook the mushrooms within the same pan as the bacon they will probably absorb the bacon fat so mix a small amount of olive oil (from about a teaspoon) into the pate instead and mix till smooth. Leave the bacon to cool.
Add the chicken, bacon and parsley (and the mushrooms if used) into the smooth pate and taste with black pepper. Place into a storage container, dish or ramekin, cover and chill for 30 minutes then serve with crusty bread and salad.
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