My friend Janine had a birthday party and I thought I’d make something to take to the party. But she’s not fond of sugar, I know can you imagine? So I thought I’d use my Chicken Liver Pâté recipe and give it a little twist with the use of some sugar mouse moulds.
I’m serving the Murdered Mouses with crispbreads. I have coloured the dough with a little turmeric to give it a cheese colour and then made slices of cheese by adding holes before baking to resemble Swiss cheese.
Start off preparing the Pâté mix… you can find the full recipe here.
Let the mixture cool a little, but not go stone cold. Take sugar mouse moulds and add about a teaspoon of the Pâté to each mouse shape. Take the back of a spoon and press the mixture into all the lines and wrinkles of the mould to remove air bubbles. Then generously fill the moulds and with a knife scrape off any excess. Put your mice into the freezer to set solid.
Now get on with the crispbread.
To make my Crispbreads You Will Need:
- 300ml Warm Water
- 420g Spelt Flour
- 100g Rye Flour
- 10g Dried Yeast
- 10g Salt
- 3 tsp Cumin Seeds
- Tsp Tumeric
You need to start these the day before you need them, once mixed you do not need to do any work until you come to roll and bake but it needs at least overnight to sulk in the fridge.
It couldn’t be simpler – put all of the ingredients into a bowl and mix them up. It will be quite a stiff dough, kneed it until the dough comes together.
Put the dough into a Tupperware box (how 1960’s is Tupperware?) any plastic box with a lid will do. Leave this somewhere warm for about an hour, you need to start the yeast off first. Then pop it into the fridge and leave it for a good few hours, overnight at least.
Preheat the oven to 220C/200C Fan425F/Gas 7.
Take the dough out of the box, don’t expect it to be uber fluffy, it will be lighter than before but not a huge amount. On a floured surface roll the crisp breads out until they are very, very thin. I rolled mine until I could see the Cumin Seeds from both sides of the rolled out dough. Slice up the rolled-out dough into cheese slice sized bits and using a bottle top make random holes in the dough to look like Swiss cheese.
Bake for 8 to 10 minutes, but keep an eye on yours for the first batch as the ovens do vary. They are cooked when they are just slightly golden. I remember a saying that a chef I knew used ‘If it’s brown – it’s cooked – if it’s black – it’s buggered! – keep that in mind. Once cooked pop them onto a cooling rack.
Pop the now frozen mice out of their moulds. Whilst they are frozen you can position them on your serving plates, once thawed they settle down onto the plate and cannot be moved around a lot. I decided to spice up the serving of my murdered mice and present them on little pictures of mousetraps. An image was found on the interweb and I laminated them. I was originally going to serve them on real mousetraps, but unfortunately at the hardware store the traps were stored alongside rat poison… ‘Rodenticide with your dinner Madame?’
I piled up the crispbreeds on a serving dish and scattered around the dead mice on their traps and they went down really well. Besides all this they tasted great. I had quite a lot of crispbread left over and a couple of days later they were not so crisp, no preservatives in them. So a couple of mins in a warm oven and they were as fresh as the day they were baked.