Chestnut Pate
“This seasonal dish is incredibly tasty, a pate that tastes refined but it has just a few ingredients. The trick is that they are perfectly matched, all of the flavours work well together. Be sure to make the chestnut squash pate as smooth as you possibly can.”
This recipe was created by Vegan Chef Day.
Prep time - 15 minutes
Cook time - 30 minutes
Difficulty - Medium
Serves / makes - around 400-500ml
Ingredients
A little oil
1 onion, finely chopped
3 garlic, finely chopped
2T brandy (optional)
250g squash, such as butternut or turban
The leaves from 1 large sprig of rosemary, finely chopped
180g pre-cooked chestnuts
Salt, to taste
Equipment
Frying pan
Baking tray
Hand blender with a large bowl or food processor
Method
Heat your oven to 200c/390f/GM6.
Whilst the oven is warming heat a little oil in a frying pan, on a medium heat. Once the oil is hot add the onion. Cook the onion for 10-15 minutes until it is translucent. Add the garlic, cook for a further 5 minutes until the garlic starts to brown. Add the brand, this will deglaze the pan. Remove the pan from the heat.
Cut the squash into large pieces, place them on a baking tray. Bake the squash until is cooked through. This could take 30 minute for more, depending on how large the pieces are.
Scoop the flesh from the squash. Blend the squash with the onion mixture, until it is very smooth. Add the rosemary, chestnuts and salt, blend again until it is smooth.
Pour the pate into a Tupperware box or serving bowl. Allow it to rest for 20-30 minutes for the flavour to blend and the pate to thicken. Serve with oatcakes.
Chestnut Pate
Ingredients
- A little oil
- 1 onion, finely chopped
- 3 garlic, finely chopped
- 2T brandy (optional)
- 250g squash, such as butternut or turban
- The leaves from 1 large sprig of rosemary, finely chopped
- 180g pre-cooked chestnuts
- Salt, to taste
Method
- Heat your oven to 200c/390f/GM6.
- Whilst the oven is warming heat a little oil in a frying pan, on a medium heat. Once the oil is hot add the onion. Cook the onion for 10-15 minutes until it is translucent. Add the garlic, cook for a further 5 minutes until the garlic starts to brown. Add the brand, this will deglaze the pan. Remove the pan from the heat.
- Cut the squash into large pieces, place them on a baking tray. Bake the squash until is cooked through. This could take 30 minute for more, depending on how large the pieces are.
- Scoop the flesh from the squash. Blend the squash with the onion mixture, until it is very smooth. Add the rosemary, chestnuts and salt, blend again until it is smooth.
- Pour the pate into a Tupperware box or serving bowl. Allow it to rest for 20-30 minutes for the flavour to blend and the pate to thicken. Serve with oatcakes.
Notes:
Equipment
Frying pan
Baking tray
Hand blender with a large bowl or food processor