Chestnut and red wine pâté
An average of 4.5 out of 5 stars from 2 ratings
- Prepare
- 1-2 hours
- Cook
- less than 10 mins
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeVegetarian
Ingredients
- : 1 tbsp olive or groundnut oil
- onion: 1 small onion, finely chopped
- garlic: 1 clove of garlic, crushed
- thyme: pinch dried thyme
- red wine: 150³¾±ô/¼±è³Ù red wine
- vegetable stock: 150³¾±ô/¼±è³Ù vegetable stock
- chestnuts: 100g/4oz chopped chestnuts (cooked weight)
- chestnut: 100g/4oz chestnut ±è³Ü°ùé±ð
- breadcrumbs: 75g/3oz wholemeal breadcrumbs
- brandy: 1 tbsp brandy
- soy sauce: 10-15ml/2-3 tsp soy sauce
- black pepper: salt and freshly ground black pepper
To serve
- crackers: fresh herbs, crackers and a fresh green salad
Method
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 ±è³Ü°ùé±ð, 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.
