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Mortrews and chese with pandemayne - pate, cheese and bread

Try Michelle's '1st Remove' from week 3 of COME DINE WITH ME AUSTRALIA series 2.


  • Mortrews - Pate

  • Chese

  • Pandemayne


  • Mortrews - Pate:

  • 1.

    Combine water, livers & onion, in a saucepan, bring to the boil.

  • 2.

    Reduce heat to simmer, cover and simmer for 20-30 minutes.

  • 3.

    Drain and remove onions, discard along with hard parts of the livers.

  • 4.

    Process Livers, Butter, Cream, Brandy & Salt & pepper in the blender. Adding small quantities at a time to ensure they blend.

  • 5.

    Place in moulds or bowls and chill for at least an hour.

  • Pandemayne:

  • 1.

    Soften yeast in warm water.

  • 2.

    Combine hot milk, sugar, salt, and oil. Cool to lukewarm.

  • 3.

    Stir in 1/4 of the flour; beat well.

  • 4.

    Add the softened yeast; mix.

  • 5.

    Add enough of the remaining flour to make stiff dough. Knead till smooth.

  • 6.

    Shape dough in ball; place in a lightly greased bowl. Cover and let rise until doubled.

  • 7.

    Punch down. Let rise again until doubled. Cut in portions.

  • 8.

    Shape each in a smooth ball. Cover; let rest 10 minutes.

  • 9.

    Shape in round loaves. Place on greased pans.

  • 10.

    With a sharp knife, slash an "x" or a cross on top, and let rise until doubled.

  • 11.

    Bake at 200° C for 35 minutes or until done.

  • 12.

    Brush tops with butter.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Mortrews and chese with pandemayne - pate, cheese and bread.


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