| Potted Cheese Pate |
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Lots of pâtés are difficult to make on top of the stove as they need to be made in a 'double saucepan' and need constant care to prevent them from burning. Cheese paté is an example of a great dish that cooks perfectly in a microwave oven. There is no direct heat source so stir often to make sure the cheese melts evenly, cook on a MEDIUM power. You can make your own variations of cheese - including leftovers from the cheese board. 250g (9oz) strongly flavoured Cheddar, grated 3 tbsp strong beer 100g (4oz) butter pinch of mixed dried herbs caraway seeds 1 teaspoon white pepper 4 bay leaves Melt the cheese, beer, half the butter and seasonings very gently together in a 1 litre (11/4 pint) ovenproof dish on MEDIUM for 5-6 minutes, stirring well every minute until melted and thoroughly combined. Remove from the oven and beat well until smooth. Spoon into individual dishes and allow to set in the refrigerator. Place a bay leaf on top of each dish. Melt the remaining butter in a small ovenproof dish on HIGH for 30 seconds. Use to seal the cheese. Chill well before serving. |
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