Grey Brain Pâté
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 5 minutes
Makes a brain mold with a 6 cup capacity
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420g/14ozs can cream of mushroom soup
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7 sheets titanium strength gelatin sheets softened in water (or the equivalent powder to set 6 cups)
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1 cup natural non fat yogurt
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1/4 cup chives
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600g/21ozs prawn meat or crab meat
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1 cup mayonnaise
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1 Tablespoon lemon juice
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Tabasco or creole seasoning to taste
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a brain mold (this is pretty much essential)
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a loaf of bread or crackers (I used olive bread as the black olives looked a bit like mold)
Step 1 - Firstly check the capacity of your brain mold-mine is 6 cups large-if yours is smaller or larger adjust the recipe accordingly. Heat soup, undiluted, take off the heat and stir in softened gelatine. Fold in remaining ingredients and blend everything (again I used the Braun Cordless stick blender and it worked a treat) and then pour into a lightly oiled mold. Chill until firm for several hours of overnight and serve with bread or crackers.