Spinach, Cognac, Garlic and Chicken Pâté Recipes

Ingredients :

12 slices lean bacon

2 tbsp butter

1 onion, peeled and  chopped

1 clove garlic, peeled and crushed

10 oz frozen spinach, thawed

3/4 cup finely crumbled whole wheat bread

2 tbsp Cognac

1 lb minced chicken (dark and light meat)

1 lb minced pork

2 eggs, beaten

2 tbsp chopped mixed fresh herbs, such as parsley, sage and dill

salt and pepper

1. Fry the bacon in a pan until it is only just done, then arrange it round the sides of a 1 quart ovenproof loaf pan, if possible leaving a couple of slices to garnish.
2. Melt the butter in a pan.
3. Fry the onion and garlic until soft.
4. Squeeze the spinach to remove as much water as possible, then add to the pan, stirring until the spinach is dry.
5. Preheat the oven to 350F.
6. Combine all the remaining ingredients, apart from any remaining bacon strips, in a bowl and mix well to blend.
7. Spoon the pâté into the loaf pan and cover with any remaining bacon.
8. Cover the pan with a double thickness of foil and set it in a baking pan.
9. Pour 1 in boiling water into the baking pan.
10. Bake for about 1 1/4 hours.
11. Remove the pâté and let it cool.
12. Place a heavy weight on top of the pâté and refrigerator overnight.

Pâté is an easy starter, as it can be made well in advance. This smooth version is delicious with warm brown rolls and butter or garlic bread.

Serves 8 - 12

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