A super-quick way to make pate, perfect for using up leftover turkey or chicken
|1||large onion, chopped|
|400g||cold cooked turkey or chicken, roughly chopped|
|2 tbsp||flat leaf parsley, roughly chopped|
|sea salt and freshly ground black pepper, to taste|
|crackers and crispbreads|
Heat a frying pan until medium hot, add the butter and onion, stir well then cover and cook gently for 10 minutes until the onion is transparent and soft.
Remove from the heat and tip into a food processor with the turkey or chicken meat. Blitz to a chunky purée then add the cream and sherry and blitz once more until nearly smooth.
Season to taste with salt and black pepper then add the parsley and blitz once more.
Spoon the pâté into a large serving dish or individual ramekins. Cover with cling film and chill in the fridge for at least 3 hours.
Serve with crackers and crispbreads and some cranberry relish.