Sharing Pâté Board

Preparation Notes

plus 2½ hours soaking and chilling time

Ingredients

For the pumpkin, galangal & coriander pâté:

• 250g pumpkin or squash, peeled, deseeded, cut into chunks
• 1 tbsp vegetable oil
• Salt & white pepper, for seasoning
• 1 tbsp coconut oil
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh galangal, grated (or ginger if galangal unavailable)
• ½ tsp ground coriander
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 tbsp coconut cream
• 1 tbsp chopped coriander, plus a little extra for garnish
• 50g sunflower seeds, soaked in boiling water for 2 hours
• 75g cooked red lentils

For the peanut and lime leaf pâté:

• 3 large lime leaves
• 1 medium courgette, cut into chunks
• 1 tbsp vegetable oil
• salt, for seasoning
• 1 tbsp coconut oil
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1½ green chilli, deseeded and chopped
• 75g roasted peanuts (unsalted)
• 50g cooked edamame beans
• 1 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp palm sugar, crumbled (or soft brown sugar)
• 5 fresh mint leaves

For the coconut and lime drizzle:

• 100ml full fat coconut milk
• Juice of 1 lime
• Zest of ½ lime
• 1 tsp maple syrup
• A pinch of salt

To serve:

• A few micro herbs
• Sliced sourdough bread, toasted

Method

1. Place the lime leaves in a heatproof bowl or cup and pour over 50ml boiling water. Steep for 30 minutes. Once steeped, remove and discard the central vein. Slice the leaves very finely and reserve the infused water for loosening the pâté later. Set aside.
2. Preheat oven to 200°C / 180°C fan / gas 6.
3. Toss pumpkin chunks with the vegetable oil. Season with a little salt and white pepper. Toss the courgette chunks with vegetable oil and a little salt. Roast the courgettes for 15 minutes in the hot oven until soft and lightly golden. Roast the pumpkin for 20 to 25 minutes until soft and lightly caramelised. Set both aside to cool slightly.
4. Make the peanut pâté: Heat the coconut oil in a small frying pan over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic, green chilli, and sliced lime leaves. Cook for 1 to 2 minutes until fragrant. Set aside.
5. In a food processor, add all ingredients. Blend until smooth but still slightly textured. Add reserved lime leaf water a little at a time if needed for consistency. Season to taste.
6. Make the pumpkin pâté: In a small frying pan, heat the coconut oil over medium heat. Add the shallot and cook for 2 to 3 minutes until translucent. Stir in garlic, galangal, and ground coriander. Cook for 1 minute until fragrant. Set aside.
7. Place roasted pumpkin, sautéed garlic and chilli, soy sauce, lime juice, and coconut cream in a food processor. Blend until smooth and creamy. Season to taste with salt and white pepper. Add the soaked sunflower seeds and process again until the pâté is coarse but has no large pieces of sunflower seeds. Add the cooked lentils and process until just mixed. Add the chopped fresh coriander and pulse briefly until just mixed through. Season to taste.
8. Transfer both pâtés to ramekins or small dishes, cover, and chill for at least 30 mins to firm up slightly. (The pâtés can be stored in the fridge for up to 3 days.)
9. Make the drizzle: In a jug, whisk the coconut milk, lime juice, zest, and maple syrup. Season to taste with a pinch of salt. Chill until ready to serve. (The drizzle can be stored for up to 3 days in the fridge.)
10. Assemble the board: place a scoop of each pâté on to the serving board or plate. Drizzle with the coconut and lime and garnish with micro herbs. Serve with toasted sourdough bread.