Chestnut and Red Wine Pâté
Ingredients
- 1 tbsp olive or groundnut oil
- 1 small onion, finely chopped
- 1 clove of garlic, crushed
- pinch dried thyme
- 150ml/¼pt red wine
- 150ml/¼pt 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
To serve
- fresh herbs, crackers and a fresh green salad
Preparation 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 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.
