Cream Cheese and Black Olive Pâté

Name: Cream Cheese and Black Olive Pâté
Yield: Serves 10–12
Cuisine: United Kingdom
Ingredients: 1 large clove of garlic; 35 black olives, pitted (90–100g); 1 kg low-fat cream cheese; 2 generous tbsp Dijon mustard; 50 g anchovy fillets, chopped; 2 egg yolks; a large pinch of cayenne pepper; 2 sachets gelatine; 2 tbsp lemon juice; 350 ml whipping cream

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

A light and delicious first course, particularly for a hot day. Cut into slices and drizzle with olive oil, with a dollop of tomato salsa. Without the gelatine, it makes a good creamy dip for raw vegetables.

Ingredients

1 large clove of garlic
1 kg low-fat cream cheese
35

Europe
United Kingdom
Starter
London

Method

Lightly oil and line a 1kg loaf in with clingfilm, following the shape of the tin as closely as possible; half the above quantities just fills an 800ml soufflé dish.

Finely chop the garlic and mash to a paste with the blade of a large knife. Put the cream cheese, olives, anchovies, mustard, cayenne, egg yolks, lemon juice and garlic in a food-processor bowl and run the motor for 30 seco