Essential Guide- Pâté

Servings: Makes: 1 Pot of each

Nutritional Information:

Roasted Red Pepper and Cashew Pâté:Per 100g Calories 283, Fat 25g, Saturates 12g, Carbohydrates 7.4g, Sugars 3.7g, Protein 6.5g, Salt 0.38g

Mushroom Pine Nut and Tarragon Pâté: Per 100g Calories 91, Fat 0.7g, Saturates 0.2g, Carbohydrates 13g, Sugars 2.4g, Protein 5.7g, Salt 0.10g

Mexican Bean Pâté: Per 100g Calories 171, Fat 16g, Saturates 2.0g, Carbohydrates 1.9g, Sugars 1.6g, Protein 4.3g, Salt 0.38g


Ingredients

Method

1

TO MAKE THE ROASTED RED PEPPER AND CASHEW PATE
1. Add all the ingredients to a high speed blender and process until very smooth.
2. Taste to check the seasoning and adjust if necessary. Scrape the pâté into a serving dish and chill for at least 1 hour, or until needed.
3. Garnish with more chopped chives before serving.

2

TO MAKE THE MUSHROOM AND TARRAGON PINE NUT PATE:
1. Melt the non-dairy butter in a large frying pan over a medium heat. Add the mushrooms, shallots, garlic and tarragon to the pan and cook, stirring occasionally, until the mushrooms are cooked and all the liquid from them has evaporated. Season and set aside to cool slightly.
2. Add half the mushroom mixture to a blender, along with the pine nuts. Process the mixture until smooth.
3. Scrape the contents of the blender back into the mushroom pan and mix everything together really well. Scrape into a serving dish and chill until ready to use. Serve garnished with a little fresh tarragon.

3

TO MAKE THE MEXICAN BEAN PATE:
1. Add the peppers, onion, garlic and a splash of oil to a frying pan and season with salt. Cook gently for 5 minutes or until softened.
2. Add the spices and chilli to the pan and cook for a further 2 minutes, until fragrant.
3. Transfer the drained beans to a bowl and mash until partially smooth.
4. Mix the spicy peppers and onion into the beans with some black pepper and a little extra salt, if needed. Mix until well combined.
5. Scoop the pâté into a serving dish and chill until needed. Garnish with fresh coriander before serving.

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