Life in the New Zealand Countryside
• Tuesday, February 6, 2007 - Pate Vegetal.... a french recipe.
This pate recipe was given to me by my mother in law, who we live near to, and I adjusted it (typical me) to suit me better.
Makes approx 3-3 1/2 cups
1 med red pepper 2 med carrots 1/4- 1/2 white cabbage, or chou blanc as its called here 1/4 cup olives, green or black 3 Tbsp brewers yeast or nutritional yeast 2 tsp fine rock salt 3 Tbsp EVO or coconut oil whole wheat flour to mix.
Additional ingredients: courgette, onions, leek, eggplant, nuts of any kind, seeds like sunflower or pumpkin work well too
Grate the carrotes and chop finely the rest of the vegetables into a large mixing bowl. Add in the rest of the ingredients mixing roughly. I use my stick blender to blend to a chunky paste. You could use a food processor too. Once blended, mix in the flour 1/4 c at a time (up to approx 1-2 cups) It should be a stiff mix, not sloppy. Should be able to stand a spoon up in it. Spoon into a baking tin. I have used my bread tin, or sometimes I use my silicone cake pan. Bake at 180'C for about 40 mins, or until it has a slightly browned 'skin'. Spoon into a serving dish when still hot, let cool, then refridgerate.
My mil uses little aluminium baking pans, that are used to serve the pate in, so it never needs to be moved. Apparently it sets better this way, but I try to avoid aluminium... so its up to you ;-)
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• Tuesday, February 6, 2007 - Untitled Comment