Kaye and Geoff's Recipes - Pâtés, Terrines


Nut and Wine Pâté (from Cranks Restaurant, London)

50g butter					1 small onion, finely chopped
3 celery sticks, trimmed and finely chopped	1 garlic clove, crushed
1/2 tsp ground cumin				1 tsp paprika
1 tsp chopped fresh basil			150ml vegetable stock
150ml red wine					salt, pepper
225g chestnut purée				225g mixed toasted nuts
50g wholemeal breadcrumbs			60ml parsley, chopped
15ml soya sauce					2 eggs, lightly beaten

Cook the onion in the butter until transparent. Add the celery and cook for a minute. Add garlic, cumin, paprika, basil, stock, wine, salt and pepper. Simmer for one minute.

Remove from the heat and stir in the chestnut purée. Add the nuts, breadcrumbs, parsley, soya sauce and eggs. Mix well. Put the mixture into a loose-bottomed 20cm cake tin that has been lined with greaseproof paper. Bake at 180C for about 30 minutes, until slightly firm to the touch.

Leave in the tin until cold.