No liver pate

shefra

Any good Pate recipes that do not contain liver. Preferably something garlicky.

nompere

Step 1 - Google "garlic pate".

Step 2 - http://www.food.com/recipe/roasted-garlic-pate-138860

CJhaughey

Try Baba Ganoush, It is made with Aubergines.

ivy tilsley

I love this recipe, I've done it a few times and it's always been lovely:


Mushroom Paté – Hugh Fearnly Whittingstall

250g mushrooms
30g butter
3-4 garlic cloves, peeled and finely chopped
250g cream cheese
salt and pepper

Clean and trim the mushrooms, chop finely.

Heat the butter in a large frying pan over a medium heat. Add the mushrooms and garlic and fry gently, stirring frequently for 10 mins or until all the moisture has evaporated.

Leave it to cool.

Blend the mushrooms in a food processor until smooth, add the cream cheese and blend again until well mixed.

Season to taste then leave to cool completely.

Refrigerate for at least an hour for the garlic flavour to develop.

Keeps for a week in the fridge.

Shenshen

I will usually make lentil pate, it takes a little to prepare, though :

1 cup of brown or green lentils (beluga, if you can get them, they're best)
1/2 punnet of mushrooms, chopped
1 onion, chopped
1l of stock
1-2 Tsp of porridge oats


Fry the onion until it starts to brown, add the mushrooms and fry until they are cooked.
Add the lentils and cover with stock. Keep simmering, stirring occasionally and adding more stock when it gets to dry.
Once the lentils are soft, add enough porridge oats to thicken the mixture. Season to taste, and once the oats are disolved, remove from heat and let it cool down.
Once cool, blend until smooth.

Keeps for about a week/week and a half in the fridge.

Dizzyblonde

ivy tilsley wrote: »

I love this recipe, I've done it a few times and it's always been lovely:


Mushroom Paté – Hugh Fearnly Whittingstall

250g mushrooms
30g butter
3-4 garlic cloves, peeled and finely chopped
250g cream cheese
salt and pepper

Clean and trim the mushrooms, chop finely.

Heat the butter in a large frying pan over a medium heat. Add the mushrooms and garlic and fry gently, stirring frequently for 10 mins or until all the moisture has evaporated.

Leave it to cool.

Blend the mushrooms in a food processor until smooth, add the cream cheese and blend again until well mixed.

Season to taste then leave to cool completely.

Refrigerate for at least an hour for the garlic flavour to develop.

Keeps for a week in the fridge.

I made this yesterday and it's amazing