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Chicken mayo pâté

Name: Chicken mayo pâté
Cook time: 20 min
Yield: 6 - 8
Ingredients: 2 mealie cobs, cooked; 130g rotisserie chicken, shredded; 330g mayonnaise; 5ml (1 tsp) Dijon mustard; 1 x 250g tub garlic-and-herb; flavoured smooth cottage cheese, at room temperature; 100g Cheddar, grated; 100g mature Cheddar, grated; 10ml (2 tsp) thyme leaves + extra, to garnish; salt and freshly ground black pepper, to taste; crackers or toast, to serve

July 14, 2017 (Last Updated: November 14, 2018)

Whip this quick and oh-so-easy chicken mayo pâté together when you have friends or family coming over! It is a delicious delight.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Recipe from August 2017 issue

Print Recipe

Chicken mayo pâté

Serves: 6 - 8

Cooking Time: 20 mins

Ingredients

2 mealie cobs, cooked
130g rotisserie chicken, shredded
330g mayonnaise
5ml (1 tsp) Dijon mustard
1 x 250g tub garlic-and-herb
flavoured smooth cottage cheese, at room temperature
100g Cheddar, grated
100g mature Cheddar, grated
10ml (2 tsp) thyme leaves + extra, to garnish
salt and freshly ground black pepper, to taste
crackers or toast, to serve

Instructions

Heat a griddle pan over medium heat and chargrill the mealie cobs. Using tongs, rotate the cobs every few minutes, so as to brown all over or until the corn kernels are chargrilled, about 10 minutes. Once cool enough to handle, use a knife to cut the kernels from the cobs and set aside until needed.

Place all of the remaining ingredients in a medium bowl, and mix through until incorporated and the mixture reaches a creamy consistency. Season to taste. Transfer the pâté to jars or bowls and serve with crackers or toast alongside. Scatter over extra thyme leaves to garnish.