250g/9oz brown and white turkey meat
pinch cayenne pepper
½ tsp grated nutmeg
1 garlic clove
1 tsp lemon juice
1 onion, chopped
2 tbsp vegetable oil
4 beetroots, roasted until just tender, cut into wedges
1 red chilli, chopped
100g/3½oz sugar
100ml/3½fl oz red wine vinegar
6 gherkins
200g/7oz cranberries, blanched in boiling water for one minute
sourdough bread, sliced, griddled or toasted
Place the turkey, un-melted butter, cayenne pepper, nutmeg, garlic and lemon juice into a food processor and pulse to a rough paste.
Pack the turkey paste into four small kilner jars or ramekins and smooth the surface over. Pour over the melted butter to cover the paste completely, then place into the fridge overnight.
For the chutney, heat the oil in a non-reactive pan over a medium heat. Fry the onion until softened.
Add the beetroot wedges and chilli and stir well to combine.
Add the sugar and vinegar and bring to boil. Boil for 10-15 minutes, or until the beetroot wedges are soft.
Season, to taste, with salt and freshly ground black pepper and fold in the gherkins and cranberries. Leave to cool.
To serve, place a jar (or ramekin) of the potted turkey onto each plate with a teaspoon to serve and place a dollop of chutney alongside. Serve with slices of griddled or toasted sourdough bread.
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Mushroom pâté
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