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Brie Pate    Veg   CD   HD   10mins plus marinating and chilling

Serves 4     Cold  Vegetarian  Alcohol  Hors d'oeuvre   Starter  Appetizer

 

Ingredients:

225g/8oz Brie Cheese

150ml/5 fl.oz. Dry white wine

75g/3oz Unsalted Butter

Salt and Pepper

A few drops of Cognac

2 plain Oatcake Biscuits

Hot toast to serve

 

Instructions

 

1. Cut the rind off the cheese and discard it. Soak the cheese in the dry white wine for 2-4 hours. Drain and discard the wine.

 

2. Mash or beat the cheese and butter together until fully blended. Season with the salt and white pepper and add the Cognac to taste.

 

3. Line a small dish (about the size of a 225g/8oz carton of soft cheese) with muslin or clingfilm. Press in the cheese mixture, and level the top. Chill until firm. While this is chilling, put the biscuits in a plastic bag and crush them to fine even crumbs with a rolling pin.

 

4. Remove the pate from the carton by pulling up the corners of the cloth. Turn it out on to a board. Coat the pate all over with crumbs and press them on firmly and evenly.

 

5. Serve it at once, whilst still cold, or refrigerate until needed. Serve with hot dry thin toast.

 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

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