This is a manuscript recipe , written in note form , for Elizabeth David`s friend Lesly O`Malley .
The recipe is brief and to the point , ingredients , directions , temperatures and cooking times are precise .
Most importantly the recipe results in a very good cold chicken pate .
Place in a food processor
375 gm of cooked chicken ( skinned and deboned )
2 tbs of rosewater
Scant tsp of crushed ginger ( 3 tiny slices of green ginger )
1 tsp of sugar
Pinch of salt.
Preheat your oven to 170deg C
Process to smooth
Stir in 60gm of almond meal
Beat in 2lightly beaten eggs
Fold in 150 ml of thickened cream , check for seasoning .
Place mix in a lined ( baking paper ) loaf tin .
Cover with top with foil.
Place the loaf tin inside a larger tin and fill the larger tin with warm water .
Cook for 50 minutes on a rack below the centre of your oven .
Remove and cool.
Place the loaf tin in the fridge overnight..
Next day turnout.
Stick pine nuts upright all over , like a hedge hog.
The recipe is brief and to the point , ingredients , directions , temperatures and cooking times are precise .
Most importantly the recipe results in a very good cold chicken pate .
Place in a food processor
375 gm of cooked chicken ( skinned and deboned )
2 tbs of rosewater
Scant tsp of crushed ginger ( 3 tiny slices of green ginger )
1 tsp of sugar
Pinch of salt.
Preheat your oven to 170deg C
Process to smooth
Stir in 60gm of almond meal
Beat in 2lightly beaten eggs
Fold in 150 ml of thickened cream , check for seasoning .
Place mix in a lined ( baking paper ) loaf tin .
Cover with top with foil.
Place the loaf tin inside a larger tin and fill the larger tin with warm water .
Cook for 50 minutes on a rack below the centre of your oven .
Remove and cool.
Place the loaf tin in the fridge overnight..
Next day turnout.
Stick pine nuts upright all over , like a hedge hog.
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