Chestnut and Red Wine Pate
(from AceBaker’s recipe box)
Source: BBC Food
Prep time: 60 minutes
Cook time: 25 minutes
Serves 4 people
Ingredients
- 1 tbsp olive or groundnut oil
- 1 small onion, finely chopped
- 1 clove of garlic, crushed
- pinch dried thyme
- 150ml/1/4pt red wine
- 150ml/1/4pt vegetable stock
- 100g/4oz chopped chestnuts (cooked weight)
- 100g/4oz chestnut purée
- 75g/3oz wholemeal breadcrumbs
- 1 tbsp brandy
- 10-15ml/2-3 tsp soy sauce
- salt and freshly ground black pepper
Directions
-
Heat the oil in a saucepan, gently cook the onion and garlic with the dried thyme until soft.
-
Add the red wine and vegetable stock and bring to the boil.
-
Remove from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs, brandy and soy sauce. Season with salt and pepper to taste.
-
Cook over a gentle heat until thickened. Spoon the pate into individual ramekins, smooth the surface and then chill in the refrigerator until required.
-
Serve garnished with fresh herbs, with crackers and crisp green salad leaves.