Parsleyed Chicken & Ham Paté

Let’s Cook Low Fat, p. 8

225 g/8 oz lean, skinless chicken, cooked

100 g/3 ½ oz lean ham, trimmed

Small bunch fresh parsley

1 tsp lime rind, grated

2 tbsp lime juice

1 garlic clove, peeled

125 ml/4 ½ fl oz/1/2 cup low-fat nautral fromage fraise (unsweetened yogurt)

Salt and pepper

1 tsp lime zest, to garnish

To Serve:
wedges of lime

Crisp bread

Green salad

Nature is full of beautiful things, and chief among them is the lime.

Dice the chicken and ham and place in a blender or food processor. 

We used cold cuts. Easier, but if you follow our lead I wouldn't add any more salt. 

Add the parsley, lime rind and juice, and garlic and process well until finely minced. 

It turns out that dry things don't get down to the business end of the blender very well.

So we had to improvise.

Meat paste!

Alternatively, finely chop the chicken, ham, parsley and garlic and place in a bowl. Mix gently with the lime rind and juice.

Transfer the mixture to a bowl and mix in the fromage frais (yogurt). Season with salt and pepper to taste, cover and leave to chill in the refrigerator for about 30 minutes.

As you can see, it looks very different after the yogurt has been added. 

Pile the pate into individuals serving dishes and garnish with lime zest. Serve the pates with lime wedges, crisp bread and a fresh green salad. 

Or, if you're like us, eat it with crackers on the couch while you watch The Walking Dead.

My Rating: 4/5 "Surprisingly tangy in its meatiness. Plus, it makes you looks sophisticated if you work it into conversation that 'Well, when I made PATE the other night...' I used a couple of teaspoons of dried parsley instead of fresh, and it seemed to work out just fine."