Ingredients
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1
-
1
-
2
-
1
-
1
-
1/2
-
-
1
-
175
-
-
-
-
-
-
Directions
Wine and Black Olive Pate, This makes a perfect starter, whether for a dinner party or more casual al-fresco dining The idea came from Sarah Brown’s Vegetarian Cookbook , but I simplified it with canned ingredients and changed the seasoning It worked so well that Ive never made the original recipe! The texture is more of a thick salsa than a traditional pate and is good served with crackers, rye bread, blinis and sour cream This pate is rich, so a little goes a long way Sarah Brown is a British writer and presented a programme called Vegetarian Kitchen for the BBC , This pat wasn’t so unusual, in my opinion anyway, but it was awfully good, more than 5 stars! We ate this on garlic bread as an entre Asked my boyfriend what he thought, and he said, is there more? Fortunately for him there was used mild black olives for this and I don’t recommend using a stronger olive as the flavor would be pretty intense Thanks as usual Mrs B!
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Steps
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1
Done
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Heat the Oil in a Medium Sized Saucepan, Add the Cumin Seeds and Allow Them to Sizzle For a Few Seconds; Add the Onions and Garlic and Saute Gently For 3-5 Minutes, or Until Soft. |
|
2
Done
|
Add the Tomatoes, Olives, Honey, a Pinch of Celery Salt and Honey; Mix Together and Cook Gently For 10 Minutes. |
|
3
Done
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Pour in the Red Wine, Bring to the Boil and Simmer For Another 20 Minutes, Uncovered. |
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4
Done
|
Turn Up the Heat and Stir Vigorously Until the Mixture Has Reduced to the Consistency of a Soft Pate (or a Very Thick Salsa); This Final Stage Will Take About 5 Minutes, but Cooking Time Will Depend on the Thickness of the Juice the Chopped Tomatoes Are Packed in (and How Much It Evaporates During the Simmering Stage). |
|
5
Done
|
Turn Into a Serving Dish and Allow to Cool; the Flavours Will Intensify, the Longer You Leave the Pate Before Eating. |
