Chestnut 'paté'

Ingredients

5 hydrated chestnuts
2 tablespoons onions, chopped finely
1 tablespoon cognac
1/2 teaspoon nutmeg
1/2 teaspoon all spice

Preparation

1
Roast chestnuts drizzled in olive oil, in a small square of parchment wrapped in foil paper (they will take about 45 minutes to 1 hour). Roast a head of garlic at the same time.
2
Sauté onions until caramelized. Sprinkle with nutmeg and all spice and allow the heat to bring out the spices.
3
Crumble chestnuts into the onions and cook with a little olive oil and water. The chestnuts should be moist. Add the roasted garlic and cognac and allow the alcohol to burn off.
4
Pour ingredients into a food processor and process until smooth, adding olive oil until desired consistency is achieved (should be relatively thick). You can run this through a fine seive for a smooth pate, or leave it chunky. If you want this more of terrine style, you may set the pate with a little gelatin.
5
Serve with my whole wheat flatbreads. http://www.foodista.com/recipe/VMPL7WNX/evas-whole-wheat-flatbread

Tools

 



Yield:

4.0 as hors d'oeuvres

Added:

November 30, 2009

Creator:

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