MUSHROOM PATE
75 gms Butter
200 gms Mushrooms, finely chopped
50 gms Wholemeal Breadcrumbs
100 gms Cream Cheese
1 small Onion
1 clove Garlic, crushed
1 tsp Lemon Juice
Pinch of Nutmeg
Salt and Pepper
4 boneless chicken breasts
200 gms Spinach
175 gms Ricotta Cheese
2 tblspns Grated Parmesan Cheese
1 tsp finely grated Lemon Rind
Salt, pepper and ground nutmeg
8 sheets Filo Pastry
Melted Butter for brushing
300 gms Plain
Flour
150 gms Caster Sugar
1 tsp Baking Powder
3 Eggs
1 tblsp Vanilla Extract
125 gms Chopped Almonds
50 gms dried cherries (optional)
Put butter, onion
and garlic in a large bowl. Microwave on high for 3 minutes. Add chopped
mushrooms and cook again for 4 minutes. Add all remaining ingredients.
Put into a container and chill till set.
Put the spinach in a pan and heat until wilted. Squeeze out as much liquid as possible then roughly chop. Put the ricotta in a bowl and beat well, add the parmesan, lemon rind, salt, pepper and nutmeg. Add the spinach. Make a pocket in each chicken breast and fill each with a quarter of the cheese mixture. Use 2 sheets of filo and brush with melted butter. Place one on top of the other and place a chicken breast about 1/3 up from short edge. Fold the short end over the chicken then the long end inwards. Carefully roll the breast up the length of the pastry, tucking the ends in as you go. Repeat wth the other chicken breasts. Put on a buttered baking tray and brush the chicken all over with more melted butter. Bake for 25-30 minutes at Gas Mk6/200 C.
Mix flour, baking powder and sugar together in a bowl. Add eggs and vanilla and work with your hands to form a soft dough. Knead in the almonds and fruit. Cut it into 4 pieces and roll each into a sausage shape. Place on a baking sheet lined with baking paper and bake for 20 minutes at Gas Mk4/180 C. Carefully cut into slices about 11 x 2 cm slices and return to the baking sheet and cook for a further 10 minutes till golden and dry, Leave to cool completely on a wire rack. They keep in an airtight tin for a week.
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