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Vegetarian
Recipes - Spelt and Spinach Pate Recipe
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Spelt and
Spinach Pate Recipe
Ingredients
Serve
4
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1 cup/100 g spelt
-
1 cup/125
ml
Vegetable Stock
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1 bay leaf
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5 juniper berries
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1 tbsp soy sauce
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1 onion, finely
chopped
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1 leaf fresh sage
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2 tbsp extra-virgin
olive oil
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4 tbsp brandy
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1 lb/500 g spinach
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salt and freshly
ground black pepper to taste
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3 tbsp whole-wheat/whole meal flour, toasted
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1 tbsp finely grated ginger
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1/4 cup/50 g crushed pine nuts
Method:
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Soak
the spelt in warm water for 1 hour.
Transfer to a saucepan with the stock, bay leaf,
juniper berries, and soy sauce. Cover and simmer
over medium heat for 1 1/2 hours.
-
Preheat the oven to 350°F/180°C/gas 4.
Oil a deep loaf pan.
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Sauté the onion and sage in the oil in a
large frying pan until softened.
Add the brandy and cook until evaporated.
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Wash the spinach and place in a large saucepan with
just the water still clinging to the leaves. Season
with salt. Cook for 5-7 minutes, or until slightly
wilted.
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Remove from the heat, squeeze out the excess water,
and chop finely.
Discard the bay leaf and juniper berries from the
spelt and transfer to a food processor. Process
until smooth.
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Add the spelt to the spinach and mix well. Mix in
the flour, ginger, and pine nuts. Season with salt
and pepper.
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Spoon the mixture into the prepared pan. Place in a
larger ovenproof container half filled with water.
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Bake for 30 minutes, or until set.
Let cool completely and let stand for at least 5
hours before serving.
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