Tuesday, 17 March 2015

Parsnip And Horseradish Pate

During the 80s If I dined out, and had a starter, I would always look for chicken liver pate on the menu as it was my firm favourite.
Chicken livers cooked in heaps of butter and an alcoholic beverage, such as sherry, and compact into a tight mold to eat with warm toasted breads was my idea of heaven.
Over the past 3 or 4 years as my interest in food has developed I have moved on from the traditional meat pate to other vegetable and fish varieties.
It was at The Old Red Lion that I first made mushroom pate to go on the main menu. So easy and quick to make and so tasty.

Mushroom Pate, Onion Chutney and Toast
I can remember during my interview for the head chef position at The Nook On The Square I witnessed Eli whizzing together her own recipe for salmon pate. Frequently on the menu it is a huge hit with the customers as a light bite.

Eli's Smoked Salmon Pate with Cucumber, Cress and Celery salad and Toasted Breads
This week I thought I would try something new. Amongst our vegetables I had a couple of parsnips and a horseradish that had been bought in for another dish but not used.
I used a similar concept to the mushroom pate recipe and fried off some chopped shallots and garlic in a pan in a rather generous helping of butter!
I peeled and grated the parsnip and added to the pan with some salt and pepper. Not really knowing how much horseradish to put in, as I hadn't used it in it's raw form before, I grated 2 heaped tablespoons and added to my mixture in the pan. Adding more butter, so that the parsnip didn't burn, I left to cook until soft. This was probably about 10 minutes.
I transferred the mixture to the food processor and added a small tub of cream cheese and whizzed to a smooth paste.
The taste was lovely, although I did add a teaspoon of horseradish cream from a jar as it needed just a little more taste.
I served the pate on a bed of roasted, mixed veg and toasted sourdough.

Parsnip and Horseradish Pate served on a bed of roasted vegetables with toasted sourdough
And the verdict?
The customers loved it!
I was surprised how many people ordered it but so pleased with the feedback.
Would definitely recommend you try this one!
I have now made 2 batches and they have flown out of the kitchen .

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