Black Olive Paté [Tapenade?]
1 tin (350gr) pitted black olives, drained,
1 tbsp olive oil
1 tsp mixed herbs
freshly ground black pepper
Method
Whizz everything in a food processor until it looks like caviar. Pile into a small bowl and serve. That's it!
Mushroom & Tarragon Pâté
2 shallots/spring onions, finely chopped
1 leek, finely chopped
2 garlic cloves, crushed
100 gr chestnut mushrooms, finely chopped
100 gr shiitake mushrooms, finely chopped
2 tsp wholegrain mushrooms [or less, taste first!]
2 tbsp crème fraîche
3 tbsp chopped fresh tarragon [or less of dried]
Method
Fry shallots [onions], leek and garlic until softened.
Add mushrooms, cooking for 10 mins until juices have evaporated and mushrooms are tenderm
Stir in mustard and crème fraîche and season well.
Cook 2 mins and stir in chopped taragon.
White Bean Paté
1 Tbsp oil
1 sm garlic clove [or more!]
pinch cayenne
2 cups cooked white beans
1 tsp soy sauce
2 Tbsp sherry
1 Tbsp melted butter
Parsley or paprika
Method
Heat oil and sauté garlic. Add cayenne and cook for 30 seconds. Add beans and mash with fork to puree.
Stir in soy sauce and sherry.
Cook for 2 mins until dry.
Pack into crock and pour over melted butter.
Poke holes with a toothpick to allow butter to run inside.
Cover and chill.
Turn out of crock and decorate with parsley.
Serve all of the above with toasted pitta bread.
It's quite lekker!
