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A light and tasty pate, delicious served
on whole meal bread or toast.
Ingredients
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mushrooms - 500g, sliced
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red kidney beans - 450g, rinsed and
drained
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onion - 1, chopped
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red pepper - 1, seeded and diced
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garlic - 2 cloves, crushed
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fresh rosemary - 1 tbsp, chopped
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fresh thyme - 1 tbsp, chopped
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egg - 1, beaten
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vegetable stock - 2 tbsp
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dry white wine - 2 tbsp
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fresh wholemeal breadcrumbs - 50g
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ground black pepper and salt
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tomatoes and lettuce - to garnish
Method
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Preheat oven to 180˚C. Lightly
grease and line a non-stick loaf tin.
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Put the mushrooms, garlic, red pepper,
onion, stock and wine in a pan. Cover and cook for 10 minutes,
stirring occasionally.
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Set aside to cool slightly, then puree
the mixture with the kidney beans in a blender until smooth.
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Transfer the mixture to a bowl, add in
herbs, egg and breadcrumbs. Mix thoroughly, and season with pepper
and salt.
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Spoon the mixture into the prepared
tin and bake for 50 minutes until lightly set and browned on
top.
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Place on a wire rack and allow the
pate to cool completely in the tin. Once cool, cover and refrigerate
for several hours.
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Turn out the pate form the tin and
serve in slices. Garnished with tomatoes and lettuce. Serves 14.
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