Turkey & Mushroom Pâté

Garlic, chilli, mustard and herbs give this versatile pâté an intense flavour

Serves about 10

Ingredients

• 1 tbsp olive oil
• 400g turkey breast meat, cut into thin strips
• 2 red onions, roughly chopped
• 2 garlic cloves, finely chopped
• 300g chestnut mushrooms, roughly chopped
• 1 red chilli, seeds and white pith removed and thinly sliced
• 3 tbsp wholegrain mustard
• 200ml Millac Gold
• 100ml turkey or chicken stock
• Leaves from 6 thyme sprigs
• Small bunch of parsley, chopped
• Salt and freshly milled black pepper

Method

• Heat the oil in a large pan, add the turkey strips and cook until lightly browned and cooked through. Lift from the pan.
• Add the onions and garlic to the pan and cook over a medium heat until softened. Stir in the mushrooms, increase the heat and cook, stirring once or twice, until golden brown.
• Return the turkey pieces to the pan and stir in the chilli, mustard, Millac Gold, stock and thyme leaves. Bring just to the boil and cook gently for 5 minutes until most of the liquid has reduced. Stir in the chopped parsley and season to taste.
• Spoon into a blender or food processor and blend until coarse or smooth. Tip into a bowl, cover and chill until cold.

Add your own touch

For a vegetarian version replace the turkey with sliced red peppers and use vegetable stock. 

Serve with

Fajitas, warm breads, taco crisps, or as a topping for potato skins, crostini, pancakes or flour tortillas.