A quick and simple recipe for you. I a currently enjoying a pate renaissance. The third time around. The first time I was in my late teens. Shop bought sausage shaped tubes of it were deposited into the fridge door by my mother. Once she got wind I liked it for months there was an endless supply. Eventually I tired of it. Moved onto something else to slather on slices of warm white toast. Probably peanut butter and jam, I remember thinking this was such an outlandish combination from a country that was pushing more and more into our lives through the tv screen. Once tasted I was hooked and became quite evangelistic about this strange edible combination. The second time pate re-entered my world was when I thought it was ever so posh and classy to serve homemade mackerel and horseradish pate at dinner parties. And now, it has made a welcome return to my eating sphere. I came across a recipe by a blogger I hold in reverance Lunch Box Bunch. The ingredients where close to had so I whipped up a batch. Whoosh, I was transported back to my teens and once again stood in the kitchen moaning with pleasure as I ate hot buttered toast with pate. Only this time the bread was gluten free, the butter was made from soya and the pate was 100% plant based. But somehow, the cooking process transformed the ingredients into a smooth pate that had depth of flavour, the peppery 'meatiness' that I remembered and the warm toast, the cool, melting butter and chilled pate were winning combination of textures and flavours on my tongue.
I made it again and again. Tweaking the original recipe. I ended up with a pate that packs flavour but is very low in fat and I was slathering with glee. Rolling it inside nori sheets. Spooning on crudités. I wanted to share the recipe with you.
I used some heirloom Great British peas with the wonderful name of Black Badgers. One of our old English beans that the good folk at Hodmedod's have recently revived. They smell like broad beans whilst cooking. Cooked they taste like a cross between gardens peas, kidney and broads beans. A very hearty, robust flavour. They'd hold up well in a stew and make a great alternative to chickpeas in hummus.
Aubergine, and thyme herbed pate
gluten free, vegan, soy free, yeast free, low fat
Ingredients
1 cup of dried black badger peas, soaked and cooked (alternatively you can use half can of cooked borlotti beans or green lentils. I like the peas and borlotti beans best).
1 cup mixed nuts (or 50/50 cashew and walnut). Soaked in hot water for 30mins and rinsed.
1 cup chopped, roasted aubergine. Just wrap the whole aubergine (eggplant) in foil and pop in the oven on medium heat until soft - about 30-40 mins.
4 tbs nutritional yeast (if you haven't got this then use 1/2 tsp yeast extract)
1 tsp dried thyme and more to sprinkle on the bottom of the baking pan.
6 whole black peppercorns
juice of half a large lemon
1 tsp Himalayan or sea salt
1 pinch of chill flakes
*the original recipe called for EVOO but I forgot to use it and it did nothing detrimental the outcome so..I leave it out now.
Method
Preheat oven to 250 degrees.
Put all the ingredients into a high speed blender and blend until silky smooth. It will take about 2 mins.
Dust the bottom of an loaf tin with dried thyme and freshly cracked dried pepper. Pour the mixture into the loaf tin and pop into your hot oven. Bake that this temperature for 10 mins and then turn down to 125 degrees for a further 1 1/2 hours.
Remove from the oven and leave to cool before decanting it into a suitable serving dish and chill before serving.
Will last in the fridge for 3-4 days.
