Why not tempt your taste buds this festive season with a creative alternative to chicken liver and snoek pate.<\/p>\n
What you will need:<\/strong><\/p> For the pate:<\/strong><\/p>\n For the topping:<\/strong><\/p> You will then:<\/strong><\/p>\n In a large heavy based frying pan, fry the bacon until crispy.<\/p>\n Remove from the pan.<\/p>\n Saute the onion, garlic and thyme in the butter until softened and fragrant.<\/p>\n Add the mushrooms and saute until browned and softened.<\/p>\n Squeeze excess liquid out of the soaked porcini mushrooms and add to the pan.<\/p>\n Fry for a few more minutes.<\/p>\n Add the cognac and simmer until the cooking liquid is almost completely reduced.<\/p>\n Remove from the heat and allow to cool slightly.<\/p>\n Place the onion and mushroom mixture into a food processor together with the bacon and cream cheese.<\/p>\n Blend until it resembles a chunky pate consistency.<\/p>\n Season to taste and blend some more.<\/p>\n It should be smooth with a few coarse bits of mushroom and bacon.<\/p>\n Spoon into ramekins use the back of a spoon to smooth out the mixture.<\/p>\n Garnish with a sprig of thyme and pour a thin layer of melted butter over the surface of each one.<\/p>\n Chill for at least 40 minutes before serving.<\/p>\n Can be prepared up to 3 days in advance.<\/p>\n Serving suggestion: spread generously onto garlic bruschetta.<\/p>\n Recipe: Bits of Carey.<\/p>\n <\/p>\n\n
\n