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» Nut and Wine Pate
How To Make
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
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.