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.
