15ml/1tbsp
olive or groundnut oil
1 small onion, finely chopped
1 clove of garlic, crushed
pinch dried thyme
150ml/1/4 pint red wine
150ml/1/4 pint vegetable stock
100g/4oz chopped chestnuts (cooked weight)
100g/4oz chestnut purée
75g/3oz wholemeal breadcrumbs
15ml/1tbsp brandy
10~15ml/2~3tsp shoyu
salt and freshly ground black pepper
TO SERVE
fresh herbs,
crackers and a fresh green salad
1 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.
2. Remove
from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs,
brandy and shoyu. Season with salt and pepper to taste.
Cook over a gentle heat until thickened.
3. Spoon
the pâté into
individual ramekins, smooth the surface and then chill in the refrigerator
until
required.
4. Serve garnished
with fresh herbs, with crackers and crisp green salad leaves.
Tip: The
pâté can be prepared 24 hours in advance and kept refrigerated until
needed.
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