A delicious Goats Cheese Paté, with beetroot and cranberry jelly recipe from Sage Restaurant in Cork.

Paté is something you would always see around the dinner table at Christmas gatherings. This one is a little away from the norm but is perfect and and suitable for a coeliac diet. You can leave out the beetroot jelly if you are a vegetarian. 

To make the Paté 

• In a bowl mix the goats cheese  and the melted butter, with a spatula making sure to incorporate all the butter through the cheese. Do not add the fat & milk solids from the butter.
• Now add the cranberries , apple juice, herbs & honey, lemon zest & poppy seeds. Season with a pinch of salt & pepper. Once again mix thoroughly  with the spatula.

For the jelly

• First soak the gelatine leaves in cold water for 10 minutes. To make the jelly firstly peel & juice the beetroots, apples  along with the fennel bulb.Place in a pan with the honey & reduce by 1/2.
• Add the gelatine & simmer for 2-3 minutes until the gelatine has dissolved.
• Remove from the heat & set aside to cool. But not to go cold.

To Serve

• Line a bread tin with cling film. Making sure to leave the cling film lap over the sides this will help in removing. Rub some rapeseed oil on the cling film to prevent the pate sticking.
• With a spoon or spatula spread the paté mixture in the bread tin ensuring to get right into the corners. Warm the back of a spoon with some hot water and even out the pate making sure there are no lumps or bumps on top.
• Place paté in the fridge for 20 minutes to set.
• Gently pour the beetroot mixture on top of the cheese.
• Place  in the fridge & leave to set for 2-3 hours. As needed remove from the fridge, gently lift out of the bread tin and slice with a warm knife. Enjoy just as you would with a regular paté.