This flavorful chicken “pate” actually contains no liver so its light and healthy!
I keep on experimenting in my kitchen for new ideas and new saving tips for these hard times of recession.
Adela my dearest friend has already taught me how buying a whole chicken is cheaper..but many ask what does one do with a whole chicken?
Well…the butchers in my supermarket make chicken fillets for me out of the breast, and then the legs and thighs are cut up or left whole depending on the recipe i need.
The cartilage is used for making soups . The breastbone (from where the chicken fillet comes from ) usually has a lot of flesh on it. So…this is where the dish was inspired!!!
I boiled the cartilage and breastbone in water and removed all the scum, once that was done i added some salt and added the trunk of brocolli, an onion and a small piece of ginger which i bruised with the rolling pin. I boiled this for 45 minutes and then used the soup to make some rice and i deboned all the flesh and kept it aside for this recipe!!!
1 cup of cooked boneless chicken
1 teaspoon of mustard
3 triangles of happy cow cheese (la vaca que rie in spanish)
2 tablespoons of grated cheese of your choice
1 tablespoon of fruit jam of your choice
1/2 teaspoon of lemon pepper
chilli flakes if you like
Place the cooked chicken with the triangle cheese in your blender and pulse (i used my amazing bullet) till its blended into a smooth paste.
Add the grated cheese and blend once more. Remove into a plate and add the rest of the ingredients.
Check seasoning and add salt if needed. The choice of the cheese used can be upto you. If you like sharper taste use gorgonzola cheese.
Put into a silicon mould and refrigerate.
Unmould into a plate and decorate with olives and pickled onions and serve with crackers of your choice.
You can also use this spread as a sandwich spread.
To buy my amazing bullet please contact me