Chestnut and Red Wine Pate - SERVES 4 (VEGAN)
15 ml/ 1 tbsp. olive or groundnut oil
1 small onion, finely chopped
1 clove of garlic, crushed
pinch dried thyme
l50 ml/ 1/4 pint red wine
l50 ml/ 1/4 pint vegetable stock
100 g/ 4oz chopped chestnuts (cooked weight)
l00 g/ 4oz chestnut puree
75 g/ 3 oz whole-meal breadcrumbs
15 ml/ 1 tbsp. brandy
10-15 m1/ 2-3 tsp. shoyu (Soy sauce)
salt and freshly ground black pepper
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 puree, breadcrumbs, brandy and shoyu. Season with salt and pepper to taste. Cook over a gentle heat until thickened.
3 Spoon the pate 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.