Turkey, mushroom and bacon pate
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | grams | Butter; (1oz) |
| 4 | Rashers back bacon; chopped | |
| 75 | grams | Button mushrooms; chopped (3oz) |
| 2 | Cloves garlic; crushed | |
| 500 | grams | Turkey mince; (1lb) |
| Grated rind and juice of 1/2 lemon | ||
| 4 | tablespoons | Natural Greek yogurt |
| 4 | Salad onions; finely chopped | |
| Salt and freshly ground black pepper | ||
| Lemon slices to garnish | ||
| Warm crusty bread or crisp vegetable | ||
| ; crudites to serve | ||
Directions
1. Melt the butter and fry the bacon, mushrooms, garlic and turkey mince for 8-10 minutes, stirring occasionally.
2. Place in a food processor or blender and process until smooth. Allow to cool.
3. Stir in the lemon rind and juice, yoghurt, salad onions and add seasoning to taste.
4. Spoon into a serving dish or individual dishes and chill. Serve decorated with lemon slices and accompany with crusty bread or vegetable crudites.
Converted by MC_Buster.
NOTES : A delicious starter served with freshly made melba toast and a salad garnish or a light supper with a mixed salad and crusty bread.
Converted by MM_Buster v2.0l.