Quick Brandied Pâté (Gene Watkinson)
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| 12 oz liverwurst Leaves of ½ bunch water cress ¼ oz powdered gelatin
| 4 oz butter softened8 stoned black olives Cooking or olive oil | 2 tbsp brandy6 fl oz beef consommé |
- Chop the water cress leaves and the black olives.
- Blend the softened liverwurst and butter with a fork in a large bowl until smooth and thoroughly mixed. Add the brandy and beat again. Add the chopped ingredients and mix well.
- Pack the pâté into a 7” ring mould or into small bowls, cover with cling-film and chill for 3-4 hours.
- To create the coating, combine the beef consommé and powdered gelatin, allowing it to soften for 5 minutes. Then place the saucepan over a low heat and stir to fully dissolve and create beef aspic.
- Once syrupy, run a knife dipped in hot water around the rim of the pâté mould to loosen the pâté. Then dip the mould into hot water.
- Turn out the pâté and spoon 6 spoons of aspic over the pâté and chill for 5 minutes. Repeat and again chill for 5 minutes.
- Trim any uneven aspic from the edge of the pâté and then garnish with watercress and black olives.
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