Nut and Wine Pate
Ingredients
Serves 8
- 50g (2oz) butter
- 1 onion – finely chopped
- 3 celery sticks – trimmed and finely chopped
- 1 garlic clove – crushed
- ½ tsp ground cumin
- 1 tsp fresh basil – chopped
- 150ml vegetable stock
- 150ml red wine
- 1 vegetable stock cube
- 225g (8oz) chestnut puree
- 225g (8oz) mixed toasted nuts – ground
- 50g (2oz) whole meal bread crumbs
- 4 tbsp parsley
- 1 tbsp soy sauce
- 2 eggs – lightly beaten
- 150ml agar agar
- 1 tbsp parsley – chopped
- 2 lemons – sliced and quartered
How To Make
- Melt the butter in a large pan and cook the finely chopped onion until transparent
- Then add the celery and continue to cook for one minute.
- Add the garlic, cumin, paprika, basil, stock, wine, vegetable stock cube and season with salt and pepper, Simmer gently for one minute.
- Remove from the heat and stir in the chestnut puree. Then add the nuts, breadcrumbs, parsley and soy sauce and lightly beaten eggs. Mix well.
- Spoon the picture into an 8in (20cm) loose bottomed cake tin which has been lined with greaseproof paper.
- Bake in the oven at 180°C / 350°F / gas mark 4 for 30 minutes until slightly firm to the touch.
- Leave in the tin until cold, then turn out onto a large plate and chill.
- To glaze the top, make up the agar agar using the instructions on the packet.
- Stir in the chopped parsley and brush half the agar agar mixture over the pate. Allow to set.
- Decorate with lemon slices, then cover with the remaining agar agar.