Chestnut 'paté'
By: Eva Taylor
Published: Monday, November 30, 2009 - 12:59pm

Ingredients




5 hydrated chestnuts
3 cloves roasted garlic
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