This easy,
light and tasty pate is ideal for lunch, supper or as a starter. It keeps well
in the fridge for a few days. This pate makes 4 main meals for MR R and I. One
day for lunch, next day as for supper, served with salad and either my onion
jam or as here my papaya pickle.
Jo’s Mushroom & Kidney Bean
pate
Serves 4 for lunch/supper meal or 8
as a starter
200g red kidney beans, soaked
overnight and cooked (makes 400g) or 400g tinned
450g sliced mushrooms 1 finely chopped onion 2 crushed garlic cloves
1 Red pepper, deseeded and diced 2tbsp vegetable stock 2tbsp port wine (or
you can use red or white.)
1 beaten egg 50g breadcrumbs (I
use the shop bought ones, but you can use fresh)
½ tbsp. dried thyme 1/2 tbsp. dried rosemary salt and pepper
Preheat the
oven 180/350/Gas 4
Lightly grease
a 2lb loaf tin.
In a
saucepan put: mushrooms, onion, garlic, red pepper, stock and port or wine.
Cover and
cook for 10 mins, stirring occasionally.
Set aside
and leave to cool
When
cooled enough, puree the mixture with the red kidney beans in a processor or liquidiser.
Blend until smooth.
Transfer
mixture to a bowl, add egg, breadcrumbs, and herbs. Season to taste.
Mix well
and spoon mixture into the tin.
Bake for
45-60 minutes, until lightly set.
Place on a
wire rack to cool completely.
Cover and
put in fridge for a several hours.
Turn out
of the tin when ready to serve.
