Beef and ham pâté
Ingredients
- 60oz/150g trimmed, cooked beef
-
60oz/150g ham, roughly chopped
-
20oz/50g butter or low calorie spread, melted
-
3 medium British Lion eggs, separated
-
1 ¼ tsp horseradish
-
Salt and freshly ground pepper
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To garnish:
-
3tbsp freshly chopped parsley ½ lemon, cut into slices
Preparation time: 10 mins, cooking time: 0 mins, serves: 10.
Method
- In a food processor or liquidiser blend the beef, ham, butter and egg yolks together until a smooth or required texture is obtained.
- Add the horseradish and seasoning.
- Spoon into ten small ramekin dishes.
- Garnish with a neat row of parsley and lemon slices.
- Chill well in the refrigerator before serving.
- Serve with seasonal or green salad, and hot toast.
NB: When a recipe requires raw eggs, we recommend using a pasteurised British Lion egg product