We’re back, and this time with a zoom on our second awesome produce stall, Pate Moi. Enthusiastic stallholder, Jonathan says: “Pate Moi was created to give the vegetarians a chance!” It’s true that when we think of paté, it’s most likely to be homemade, tasty (to most of us!), but involve meat of some kind. Two out of three hold true for this beautiful mushroom paté, available at the market every single week. It’s delicious AND completely vegetarian! Its creamy and unctuous consistency works brilliantly on some slightly coarse crusty bread, and there are even lots of samplers available on the stall, to try before you buy… It’s impossible for anyone, carnivore or veggie, not to love it!
Remember when you were younger, and there was always a cook in your family who seemed to add magic to a certain dish, but never told anyone how they did it? Your grandma made the best mayonnaise, which never turned, your mum made mouth-watering cupcakes and breads, which tasted a thousand times better than any other you’d ever tasted? It’s almost as if the secret of the recipe is key to the food tasting so good, like a smattering of magic dust on the top… Pate Moi is no exception. The exact recipe has never been given out for public consumption, to our knowledge. All we know is that it contains the freshest button, chestnut and in season wild mushrooms, all freshly picked from the Suffolk countryside, and that love is a vital ingredient added to the mix…
Since we’ll never find out the recipe of the actual paté for ourselves, we thought we’d try to add it to one of our favourite recipes, and share that with you!
To make Pate Moi stuffed chicken breast for 4 people, you will need:
4 chicken breast, skinless & boneless
A tub of Pate Moi
24 slices of pancetta
salt & pepper
- Preheat the oven to 200C/Gas Mark 6
- Wrap each chicken breast in some cling film and use a meat mallet to bash them out, until they are about a quarter of an inch thick. Remove the cling film.
- Spread some Pate Moi onto the chicken breast, and place a little bit in the middle of each chicken breast, too. Season with salt and pepper, and roll up the chicken so that the paté is enclosed.
- Place six slices of pancetta on a chopping board, and put your chicken breast on top of them. Gently, but tightly, wrap the pancetta around the paté-filled chicken breast. Repeat for each chicken breast, and use up your remaining slices of pancetta.
- Place the chicken breasts on a baking tray, drizzle them with a generous helping of olive oil, and cook them in the oven for about 20-25 minutes.
- Enjoy with some chili green beans or rocket salad!
And voila!! It really is fantastic, and a great way to use this amazing product. If anyone fancies a taste of Pate Moi, but doesn’t eat chicken, our suggestion for the veggies is to use it as a stuffing for a cheesy baked potato, or courgette… So yummy!
See you next week, Pennies!