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| | Ballymaloe Country Relish Crab Pate | |  |
| Ballymaloe Country Relish Crab Pate |
150g (5oz) mixed brown and white crab meat
110g (4 oz) softened butter
1 medium clove of garlic, crushed
1-2 teaspoons parsley, finely chopped
1-2 teaspoons Ballymaloe Country relish
salt and pepper
fresh lemon juice to taste
3 tablespoons parsley, finely chopped
Mix all the ingredients together in a food processor. It helps to whizz the butter a little bit before you add the rest of the ingredients just to ensure it is nice and soft. Taste carefully and continue to season until you are happy with the flavor. It may need a little more relish, lemon juice or garlic depending on your tastes.
Form the pate into a cylinder, roll up in greaseproof paper, twist the ends like a Christmas cracker and chill until almost firm.
Spread one-quarter sheet of greaseproof paper out on the work top, sprinkle a further 3 tablespoons of chopped parsley over the paper, unwrap the pate and roll it in the parsley so that the surface is evenly coated. Wrap it up again and refrigerate until needed.
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