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Mixed Nuts4

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
  1. Melt the butter in a large pan and cook the finely chopped onion until transparent
  2. Then add the celery and continue to cook for one minute.
  3. Add the garlic, cumin, paprika, basil, stock, wine, vegetable stock cube and season with salt and pepper, Simmer gently for one minute.
  4. 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.
  5. Spoon the picture into an 8in (20cm) loose bottomed cake tin which has been lined with greaseproof paper.
  6. Bake in the oven at 180°C / 350°F / gas mark 4 for 30 minutes until slightly firm to the touch.
  7. Leave in the tin until cold, then turn out onto a large plate and chill.
  8. To glaze the top, make up the agar agar using the instructions on the packet.
  9. Stir in the chopped parsley and brush half the agar agar mixture over the pate. Allow to set.
  10. Decorate with lemon slices, then cover with the remaining agar agar.